Effects of different pretreatment methods on drying kinetics, three-dimensional deformation, quality characteristics and microstructure of dried apple slices

Author:

Bai Jun-Wen,Zhang Lu,Aheto Joshua H.,Cai Jian-Rong,Wang Yu-Chi,Sun Li,Tian Xiao-Yu

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference43 articles.

1. Changes of nutritional and physical quality characteristics during storage of osmotic pretreated apple before hot air drying and sensory evaluation;Aktas;Journal of Food Quality,2013

2. Acoustically-aided osmo-dehydration pretreatments under pulsed vacuum dryer for apple slices: Drying kinetics, thermodynamics, and quality attributes;Amanor-Atiemoh;Journal of Food Science,2020

3. Investigation of effects of various drying methods on the quality characteristics of apple slices and energy efficiency;Baysal;Journal of Thermal Science and Technology,2015

4. Effects of pretreatments on explosion puffing drying kinetics of apple chips;Bi;LWT Food Science & Technology,2015

5. Three-dimensional imaging of morphological changes of potato slices during drying;Cai;Transactions of the Chinese Society of Agricultural Engineering,2019

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