Model development and optimization of process conditions for color properties of tomato in a hot‐air convective dryer using box

Model development and optimization of process conditions for color properties of tomato in a hot‐air convective dryer using box–behnken design

Published:2020-07-29 Issue:10 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Obajemihi Obafemi I.¹²³^ORCID,Olaoye Joshua O.²⁴^ORCID,Ojediran John O.⁵^ORCID,Cheng Jun‐Hu¹³^ORCID,Sun Da‐Wen¹³⁶^ORCID

Affiliation:

1. School of Food Science and Engineering South China University of Technology Guangzhou China

2. Food Engineering Department Faculty of Engineering and Technology University of IlorinKwara State Ilorin Nigeria

3. Academy of Contemporary Food Engineering South China University of Technology Guangzhou Higher Education Mega Center Guangzhou China

4. Agricultural and Biosystems Engineering Department Faculty of Engineering and Technology University of Ilorin Ilorin Nigeria

5. Agricultural and Bio‐systems Engineering Department College of Engineering Landmark University Ilorin Nigeria

6. Food Refrigeration and Computerized Food Technology (FRCFT) Agriculture and Food Science Centre University College DublinNational University of Ireland Belfield Ireland

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14771

Reference43 articles.

1. Effects of different pretreatments on drying characteristics of banana slices;Abano E. E.;APRN Journal of Engineering and Applied Science,2011

2. Effect of Packaging and Storage Temperature on the Shelf Life of Crisps from four Kenyan Potato Cultivars

3. Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit;Ali M. A.;International Food Research Journal,2011

4. Postharvest Handling Practices and Treatment Methods for Tomato Handlers in Developing Countries: A Mini Review

5. Change in color and other fruit quality characteristics of tomato cultivars after hot-air drying at low final-moisture content

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of pretreatments using plasma functionalized water, osmodehydration and their combination on hot air drying efficiency and quality of tomato (Solanum lycopersicum L.) slices;Food Chemistry;2023-04

2. Optimization of drying parameters for hybrid indirect solar dryer for banana slices using response surface methodology;Process Safety and Environmental Protection;2023-02

3. Trends in quality assessment and drying methods used for fruits and vegetables;Food Control;2022-12

4. Optimization of effective parameters in arsenite oxidation process with Cl2, H2O2, and O3 using response surface methodology;Chemical Engineering and Processing - Process Intensification;2022-11

5. Optimization of solar drying process parameters of cooking banana using response surface methodology;Scientific African;2021-09