A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris-Reference-Cited by-同舟云学术

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A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris

Published:2019-06 Issue: Volume:54 Page:34-42
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Wu Xiao-fei,Zhang Min,Bhandari Bhesh^ORCID

Funder

National Key R&D Program of China

Jiangsu Province (China) Agricultural Innovation Project

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

National First-class Discipline Program of Food Science and Technology

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference52 articles.

1. Purification and antioxidant properties of octapeptide from salmon byproduct protein hydrolysate by gastrointestinal digestion;Ahn;Food Chemistry,2014

2. Comparison of drying and quality characteristics of pear (Pyrus Communis L.) using mid-infrared-freeze drying and single stage of freeze drying;Antal;International Journal of Food Engineering,2017

3. Effect of drying on the properties of pears cv. D. Joaquina;Barroca,2013

4. Experimental and ANN modeling investigations of energy traits for rough rice drying;Beigi;Energy,2017

5. Effects of ultrasonic pretreatments on quality, energy consumption and sterilization of barley grass in freeze drying;Cao;Ultrasonics Sonochemistry,2018

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