Modeling of moisture loss kinetics and color changes in the surface of lemon slice during the combined infrared-vacuum drying

Author:

Salehi Fakhreddin,Kashaninejad Mahdi

Publisher

Elsevier BV

Subject

Computer Science Applications,Agronomy and Crop Science,Animal Science and Zoology,Aquatic Science,Forestry

Reference52 articles.

1. Mechanism of soybean (Glycine max L. Merrill) degreening related to maturity stage and postharvest drying temperature;Sinnecker;Postharvest Biol Technol,2005

2. Thin-layer drying and wetting of wheat;Sinicio;Postharvest Biol Technol,1995

3. Innovative superheated steam impingement blanching (SSIB) enhances drying rate and quality attributes of line pepper;Yang;Inf Process Agric,2017

4. Drying kinetics and characteristics of combined infrared-vacuum drying of button mushroom slices;Salehi;Heat Mass Transfer,2017

5. Drying kinetics of whole and sliced turmeric rhizomes (Curcuma longa L.) in a solar conduction dryer;Borah;Inf Process Agric,2015

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