Microwave vacuum drying of foods with temperature control by power modulation-Reference-Cited by-同舟云学术

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Microwave vacuum drying of foods with temperature control by power modulation

Published:2020-10 Issue: Volume:65 Page:102473
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Monteiro Ricardo L.,Gomide Aline I.,Link Jade V.,Carciofi Bruno A.M.,Laurindo João B.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference45 articles.

1. Oil–free potato chips produced by microwave multiflash drying;Barreto;Journal of Food Engineering,2019

2. Dynamics of vacuum impregnation of apples: Experimental data and simulation results using a VOF model;Carciofi;Journal of Food Engineering,2012

3. Improving grape quality using microwave vacuum drying associated with temperature control;Clary;Journal of Food Science,2007

4. Progress in food dehydration;Cohen;Trends in Food Science & Technology,1995

5. Infrared thermography assisted control for apples microwave drying;Cuccurullo;Journal of Food Engineering,2012

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1. Control Optimization for Heat Source Temperature of Vacuum Belt Drying System Based on Fuzzy Control and Integral Control;Energies;2024-08-02

2. Impact of power density on the drying kinetics, quality profiles, and microstructure of pork chip snacks dried by microwave vacuum drying;LWT;2024-08

3. Characterization and kinetic modeling of the drying process of yellow dextrin limonite pellets;Advanced Powder Technology;2024-05

4. Effects of different drying processes on the flavonoids characteristics of Guanxi honey pomelo (Citrus grandis (L.) Osbeck) peel by HPLC-Q-TOF-MS analysis;European Food Research and Technology;2024-04-10

5. Emerging techniques for the processing of food to ensure higher food safety with enhanced food quality: a review;Discover Food;2024-04-02

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