Effect of vacuum and ethanol pretreatment on infrared-hot air drying of scallion (Allium fistulosum)-Reference-Cited by-同舟云学术

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Effect of vacuum and ethanol pretreatment on infrared-hot air drying of scallion (Allium fistulosum)

Published:2019-10 Issue: Volume:295 Page:432-440
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Xule,Feng Yabin,Zhou Cunshan,Sun Yanhui,Wu Bengang,Yagoub Abu ElGasim A.,Aboagarib Elmuez Alsir A.

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Science and Technology Major Project of Anhui

Policy Guidance Program (Research Cooperation) of Jiangsu

Social Development Program (General Project) of Jiangsu

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Infrared drying of strawberry;Adak;Food Chemistry,2017

2. Effect of osmotic dehydration with pulsed vacuum on hot-air drying kinetics and quality attributes of cherry tomatoes;An;Drying Technology,2013

3. Improvements of drying rate and structural quality of microwave-vacuum dried carrot by freeze-thaw pretreatment;Ando;LWT,2019

4. Official Methods of Analysis;AOAC (Association of Official Analytical Chemists),2000

5. Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity;Aral;Food Chemistry,2016

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