Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears-Reference-Cited by-同舟云学术

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Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears

Published:2012-07 Issue:3 Volume:90 Page:433-441
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Djendoubi Mrad Nadia,Boudhrioua Nourhène,Kechaou Nabil,Courtois Francis,Bonazzi Catherine

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference47 articles.

1. Compartmental model of thin-layer drying kinetics of rough rice;Abud Archila;Drying Technol.,2000

2. Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper;Ade-Omowaye;J. Food Eng.,2003

3. Air dehydration of strawberries: effects of blanching and osmotic pretreatments on the kinetics of moisture transport;Alvarez;J. Food Eng.,1995

4. Modelling of drying in order to improve processing quality of maize;Courtois;Drying Technol.,1991

5. Optimal experimental design for estimating the kinetic parameters of processes described by the Weibull probability distribution function;Cunha;J. Food Eng.,1998

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