A novel dehydration technique for carrot slices implementing ultrasound and vacuum drying methods-Reference-Cited by-同舟云学术

A novel dehydration technique for carrot slices implementing ultrasound and vacuum drying methods

Published:2016-05 Issue: Volume:30 Page:28-34
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Chen Zhi-Gang,Guo Xiao-Yu,Wu Tao

Funder

Qing Lan Project

PAPD

Scientific Research Foundation for the Returned Overseas Chinese Scholars

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference31 articles.

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3. Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying;Hiranvarachat;Food Bioprod. Process.,2011

4. Non-stationary drying of carrot: effect on product quality;Kowalski;J. Food Eng.,2013

5. Influence of drying by convective air dryer or power ultrasound on the vitamin C and β-carotene content of carrots;Frias;J. Agric. Food Chem.,2010

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