Impact of gliding arc plasma pretreatment on drying efficiency and physicochemical properties of grape-Reference-Cited by-同舟云学术

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Impact of gliding arc plasma pretreatment on drying efficiency and physicochemical properties of grape

Published:2020-07 Issue: Volume:63 Page:102381
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Miraei Ashtiani Seyed-Hassan,Rafiee Mahta,Mohebi Morad Mina,Khojastehpour Mehdi,Khani Mohammad Reza,Rohani Abbas,Shokri Babak,Martynenko Alex

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference77 articles.

1. Textural quality assessment for fresh fruits and vegetables;Abbott,2004

2. Drying characteristics and quality of grape under physical pretreatment;Adiletta;Journal of Food Engineering,2016

3. Physical behavior of highly deformable products during convective drying assessed by a new experimental device;Almeida;Drying Technology,2017

4. Official methods of analysis;AOAC,2000

5. Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity;Aral;Food Chemistry,2016

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