Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity

Author:

Aral Serdar,Beşe Ayşe Vildan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Investigation of changes in physical properties and microstructure and mathematical modeling of shrinkage of onion during hot air drying;Abbasi;Iranian Food Science and Technology Research Journal,2011

2. Influence of drying conditions on the effective moisture diffusivity, energy of activation and consumption during the thin-layer drying of berberis fruit (Berberidaceae);Aghbashlo;Energy Conversion and Management,2008

3. Study the effect of sun, oven and microwave drying on quality of onion slices;Arslan;LWT- Food Science and Technology,2010

4. Kinetic study of convective drying of spearmint;Ayadi;Journal of the Saudi Society of Agricultural Sciences,2014

5. Influence of drying conditions on the drying constants and moisture diffusivity during the thin- layer drying of figs;Babalis;Journal of Food Engineering,2004

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