Optimization of process conditions for moisture ratio and effective moisture diffusivity of tomato during convective hot‐air drying using response surface methodology-Reference-Cited by-同舟云学术

Optimization of process conditions for moisture ratio and effective moisture diffusivity of tomato during convective hot‐air drying using response surface methodology

Published:2021-02-28 Issue:4 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Obajemihi Obafemi Ibitayo¹²³^ORCID,Olaoye Joshua Olanrewaju²⁴^ORCID,Cheng Jun‐Hu¹³^ORCID,Ojediran John Olusegun⁵^ORCID,Sun Da‐Wen¹³⁶^ORCID

Affiliation:

1. School of Food Science and Engineering South China University of Technology Guangzhou510641 China

2. Department of Food Engineering Faculty of Engineering and Technology University of Ilorin Ilorin P.M.B 1515 Nigeria

3. Academy of Contemporary Food Engineering South China University of TechnologyGuangzhou Higher Education Mega Center Guangzhou510006 China

4. Department of Agricultural and Biosystems Engineering Faculty of Engineering and Technology University of Ilorin Ilorin P.M.B 1515 Nigeria

5. Department of Agricultural and Bio‐systems Engineering 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 Dublin Ireland

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15287

Reference30 articles.

1. Effective moisture diffusivity and activation energy of rambutan seed under different drying methods to promote storage stability;Anuar M. S.;IOP Conference Series: Materials Science and Engineering,2017

2. Bioactive compounds’ contents, drying kinetics and mathematical modelling of tomato slices influenced by drying temperatures and time

3. Infrared-Assisted Freeze Drying of Tiger Prawn: Parameter Optimization and Quality Assessment

4. Tomato as Potential Source of Natural Additives for Meat Industry. A Review

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