Osmosonication for dehydration of fruits and vegetables: Mechanistic understanding, mathematical models and comprehensive applications in processing-Reference-Cited by-同舟云学术

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Osmosonication for dehydration of fruits and vegetables: Mechanistic understanding, mathematical models and comprehensive applications in processing

Published:2024-10 Issue: Volume:152 Page:104688
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Rana Abhishek,Dhiman Atul^ORCID,Kumar Satish^ORCID,Suhag Rajat^ORCID,Saini Rajni

Publisher

Elsevier BV

Reference94 articles.

1. Evaluation of thin-layer drying models for describing drying kinetics of barberries (Barberries Vulgaris);Aghbashlo;Journal of Food Process Engineering,2009

2. The influence of ultrasound-assisted osmotic dehydration as a pre-treatment method on the quality of vacuum dried pineapple;Ahmad;Food and Humanity,2023

3. Developments in osmotic dehydration technique for the preservation of fruits and vegetables;Ahmed;Innovative Food Science & Emerging Technologies,2016

4. Different drying methods: Their applications and recent advances;Ahmed;International Journal of Food and Nutrition Science,2013

5. Modeling of vacuum‐and ultrasound‐assisted osmodehydration of carrot cubes followed by combined infrared and spouted bed drying using artificial neural network and regression models;Alizehi;Journal of Food Process Engineering,2020

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