Osmotic-ultrasound dehydration pretreatment improves moisture adsorption isotherms and water state of microwave-assisted vacuum fried purple-fleshed sweet potato slices-Reference-Cited by-同舟云学术

Osmotic-ultrasound dehydration pretreatment improves moisture adsorption isotherms and water state of microwave-assisted vacuum fried purple-fleshed sweet potato slices

Published:2019-05 Issue: Volume:115 Page:154-164
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Fan Kai,Zhang Min,Bhandari Bhesh^ORCID

Funder

National Natural Science Foundation Program of China

China Key Research Program

National First-class Discipline Program of Food Science and Technology

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference46 articles.

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4. Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry;Amami;Ultrason. Sonochem.,2017

5. Moisture sorption isotherms of dried apricot, fig and raisin at 20 °C and 36 °C;Ayranci;J. Food Sci.,1990

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