Investigation of Hot Air- and Infrared-Assisted Freeze-Drying of Apple-Reference-Cited by-同舟云学术

Investigation of Hot Air- and Infrared-Assisted Freeze-Drying of Apple

Published:2015-11-03 Issue:2 Volume:40 Page:257-269
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Antal Tamás¹,Kerekes Benedek¹

Affiliation:

1. Department of Vehicle and Agricultural Engineering; Institute of Engineering and Agricultural Sciences; College of Nyíregyháza; Sóstói str. 31/B. 4400 Nyiregyhaza Hungary

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12603/fullpdf

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3. Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves;Boudhrioua;Ind. Crops Prod.,2009

4. Effect of freezing rate on quality parameters of freeze dried soursop fruit pulp;Ceballos;J. Food Eng.,2012

5. Mathematical modelling of thin-layer infrared drying of wet olive husk;Celma;Chem. Eng. Process,2008

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