Thin-layer air impingement drying enhances drying rate of American ginseng (Panax quinquefolium L.) slices with quality attributes considered-Reference-Cited by-同舟云学术

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Thin-layer air impingement drying enhances drying rate of American ginseng (Panax quinquefolium L.) slices with quality attributes considered

Published:2015-04 Issue: Volume:94 Page:581-591
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Xiao Hong-Wei,Bai Jun-Wen,Xie Long,Sun Da-Wen,Gao Zhen-Jiang

Funder

National Natural Science Foundation of China

Chinese Universities Scientific Fund

University College Dublin

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference75 articles.

1. Microwave drying kinetics of tomato pomance: effect of osmotic dehydration;Al-Harahsheh;Chem. Eng. Process.: Process Intensif.,2009

2. Official Method of Analysis;AOAC,1990

3. Polyphenol oxidase inactivation and vitamin C degradation kinetics of Fuji apple quarters by high humidity air impingement blanching;Bai;Int. J. Food Sci. Technol.,2013

4. Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes;Bai;Innovative Food Sci. Emerg. Technol.,2013

5. Baking of flat bread in an impingement oven: an experimental study of heat transfer and quality aspects;Banooni;Drying Technol.,2008

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