Instant controlled pressure drop (DIC) as an effective pretreatment to intensify drying efficiency and enhance quality attributes of heat pump dried scallop adductors-Reference-Cited by-同舟云学术

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Instant controlled pressure drop (DIC) as an effective pretreatment to intensify drying efficiency and enhance quality attributes of heat pump dried scallop adductors

Published:2024-06 Issue: Volume:94 Page:103701
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Cheng Xiaoning,Zhao Ya,Shi Qilong,Barani Yoon Hlaine

Publisher

Elsevier BV

Reference43 articles.

1. Improving the drying of onion using the instant controlled pressure drop technology;Albitar;Drying Technology,2011

2. Recent developments of drying techniques for aquatic products: With emphasis on drying process monitoring with innovative methods;Cheng;Drying Technology,2021

3. China fisheries yearbook;China Fishery Bureau,2022

4. Impact of instant controlled pressure drop texturing on the drying of yellow mealworms;El Hajj;Journal of Insects as Food and Feed,2023

5. Effects of microwave vacuum drying on the moisture migration, microstructure, and rehydration of sea cucumber;He;Journal of Food Science,2021

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