Drying characteristics and quality evaluation of ‘Ankara’ pear dried by electrohydrodynamic-hot air (EHD) method

Author:

Polat AhmetORCID,Izli Nazmi

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference47 articles.

1. Prediction kinetic, energy and exergy of quince under hot air dryer using ANNs and ANFIS;Abbaspour‐Gilandeh;Food Sciences and Nutrition,2020

2. The effect of microwave and convective dryer with ultrasound pre‐treatment on drying and quality properties of walnut kernel;Abbaspour‐Gilandeh;Journal of Food Processing and Preservation,2019

3. Optimization of osmo-vacuum drying of pear (Pyrus communis L.) using response surface methodology;Amiripour;Journal of Food Measurement and Characterization,2015

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

5. Mathematical modelling of drying kinetics of milky mushroom in a fluidized bed dryer;Arumuganathan;International Agrophysics,2009

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