Mass transfer kinetics and process optimization of osmotic dehydration of Kinnow mandarin ( <i>Citrus reticulata</i> ) peel-Reference-Cited by-同舟云学术

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Mass transfer kinetics and process optimization of osmotic dehydration of Kinnow mandarin ( Citrus reticulata ) peel

Published:2022-01-12 Issue:3 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Kaur Balpreet¹,Rana Priya²,Sridhar Kandi³^ORCID

Affiliation:

1. Department of Food Engineering & Technology Sant Longowal Institute of Engineering and Technology Longowal India

2. Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology Neipu Taiwan

3. UMR1253, Science et Technologie du Lait et de l’œuf INRAE, L'Institut Agro ‐ Agrocampus Ouest Rennes France

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16318

Reference29 articles.

1. Osmotic dehydration of sweet potato (Ipomoea batatas) in ternary solutions

2. Mathematical Modelling of Osmotic Dehydration Kinetics of Apple Cubes

3. Evaluation of Diffusion and Azuara Models for Mass Transfer Kinetics during Microwave-Osmotic Dehydration of Apples under Continuous Flow Medium-Spray Conditions

4. Mass transfer kinetics of osmotic dehydration of cherry tomato

5. Study of osmotic dehydration of kiwi fruit using sucrose solution

Cited by 6 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. Osmodehydrofreezing of Tomatoes: Optimization of Osmotic Dehydration and Shelf Life Modeling;Foods;2024-08-26

2. Investigating intermittent immersion during osmotic dehydration of mango (Mangifera indica L. Moench). Part A: Determination of optimal conditions for mango (Mangifera indica L. Moench) dehydration impregnation by immersion (D2I) and intermittent immersion (D3I);Heliyon;2024-08

3. Sustainable Utilization of Mushroom By-Products Processed with a Combined Osmotic Dehydration Pretreatment and a Hot-Air-Drying Step;Foods;2024-04-26

4. Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries;Comprehensive Reviews in Food Science and Food Safety;2024-04-18

5. Combined Effect of Bioactive Compound Enrichment Using Rosa damascena Distillation Side Streams and an Optimized Osmotic Treatment on the Stability of Frozen Oyster Mushrooms;Applied Sciences;2023-08-28

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