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Saving energy on meat air convection drying with pulsed electric field coupled to mechanical press water removal

  • Published:2020-12 Issue: Volume:66 Page:102509
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Ghosh Supratim,Gillis Amichai,Levkov Klimentiy,Vitkin Edward,Golberg Alexander

Funder

Ministry of Agriculture and Rural Development

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference60 articles.

1. OECD-FAO Agricultural Outlook 2018-2027. (2018). OECD. doi:https://doi.org/10.1787/agr_outlook-2018-en.

2. Meat decontamination by irradiation;Ahn,2017

3. Pulsed electric fields effects on meat tissue quality and functionality;Alahakoon,2017

4. Modelling of mass transfer during osmotic dehydration of apple tissue pre-treated by pulsed electric field;Amami;LWT-Food Science and Technology,2006

5. Impact of pulsed electric fields on the dehydration and physical properties of apple and potato slices;Arevalo;Drying Technology,2004

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