Ultrasonic assisted far infrared drying characteristics and energy consumption of ginger slices-Reference-Cited by-同舟云学术

Ultrasonic assisted far infrared drying characteristics and energy consumption of ginger slices

Published:2023-01 Issue: Volume:92 Page:106287
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Zhang Dongyan,Huang Dan,Zhang Yixiao,Lu Yijun,Huang Shuai,Gong Guiliang,Li Lijun

Publisher

Elsevier BV

Subject

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

Reference30 articles.

1. Determination of drying kinetics and convective heat transfer coefficients of ginger slices;Akpinar;Heat Mass Transf.,2016

2. Total phenolic and flavonoid contents and antioxidant activity of ginger (Zingiber officinale Rosc.) rhizome, callus and callus treated with some elicitors;Ali;J. Genet. Eng. Biotechnol.,2018

3. Investigation on the influence of ultrasonic pretreatment on color, quality and antioxidant attributes of microwave dried Inula viscosa (L.);Aydar;Ultrason. Sonochem.,2022

4. Thermal characteristics of heat pump dryer for ginger drying;Chapchaimoh;Appl. Therm. Eng.,2016

5. Application of far-infrared radiation for sun-dried chili pepper (Capsicum annum L.): drying characteristics and color during roasting;Fernando;J. Sci. Food Agric.,2021

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