Towards understanding the enhancement of moisture diffusion during intermediate-infrared drying of peach pomace based on the glass transition theory

Author:

Zhou Mo,Li Cong,Bi JinfengORCID,Jin Xin,Lyu Jian,Li Xuan

Funder

Earmarked Fund for China Agriculture Research System

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference56 articles.

1. Influence of air temperature on drying kinetics and antioxidant potential of olive pomace;Ahmad-Qasem;Journal of Food Engineering,2013

2. Determination of suitable thin layer drying curve model for some vegetables and fruits;Akpinar,2006

3. Evaluation of drying methods with respect to drying kinetics, mineral content, and color characteristics of savory leaves;Arslan;Food and Bioprocess Technology,2012

4. A numerical model for freeze drying processes with infrared radiation heating;Bae;Numerical Heat Transfer, Part A: Applications,2010

5. Models for sorption isotherms for foods: A review;Basu;Drying Technology,2006

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