Effects of different pretreatment methods on drying kinetics, three-dimensional deformation, quality characteristics and microstructure of dried apple slices-Reference-Cited by-同舟云学术

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

Published:2023-01 Issue: Volume:83 Page:103216
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

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.

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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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