Effect of process variables on the drying rate of mango pulp by Refractance Window
Author:
Funder
CNPq
FAPESC-SC
CAPES/Brazil
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
1. Official methods of analysis;A.O.A.C. Association of Official Analytical Chemists,2005
2. Quality retention in strawberry and carrot purees dried with Refractance Window system;Abonyi;Journal of Food Science,2002
3. Evaluation of energy efficiency and quality retention for the Refractance Window™ drying system;Abonyi,1999
4. Water sorption, glass transition, and microstructures of Refractance Window- and freeze-dried mango (Philippine “carabao” var.) powder;Caparino;Drying Technology,2013
5. Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder;Caparino;Journal of Food Engineering,2012
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