Drying kinetics and moisture migration mechanism of yam slices by cold plasma pretreatment combined with far-infrared drying-Reference-Cited by-同舟云学术

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Drying kinetics and moisture migration mechanism of yam slices by cold plasma pretreatment combined with far-infrared drying

Published:2024-07 Issue: Volume:95 Page:103730
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Shen Chen,Chen Wenqing,Aziz Tariq,Khojah Ebtihal,Al-Asmari Fahad,Alamri Abdulhakeem S.,Alhomrani Majid,Cui Haiying,Lin Lin

Funder

Taif University

King Faisal University

Deanship of Scientific Research, King Saud University

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference57 articles.

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

2. Determination of effective moisture diffusivity, energy consumption and active ingredient concentration variation in Inula racemosa rhizomes during drying;Agnihotri;Industrial Crops and Products,2017

3. Improving drying efficiency and product quality of Stevia rebaudiana leaves using innovative medium-and short-wave infrared drying (MSWID);Ai;Innovative Food Science & Emerging Technologies,2022

4. 1H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice;Alves Filho;Food Chemistry,2016

5. Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure;An;Food Chemistry,2016

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