Studies on the quality and moisture distribution of kiwifruit dried by freeze drying combined with microwave vacuum drying-Reference-Cited by-同舟云学术

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Studies on the quality and moisture distribution of kiwifruit dried by freeze drying combined with microwave vacuum drying

Published:2020-10-23 Issue:1 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Huang Lue‐Lue¹^ORCID,Lian Miao‐Miao²,Duan Xu²,Li Bin¹,Yang Shao‐Zhuang³

Affiliation:

1. School of Applied Chemistry and Biological Technology Shenzhen Polytechnic Shenzhen China

2. College of Food and Bioengineering Henan University of Science and Technology Luoyang China

3. Test and Application Center Shenzhen Institute of Terahertz Technology and Innovation Shenzhen China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13581

Reference37 articles.

1. Comparative study of three drying methods: Freeze, hot air‐assisted freeze and infrared‐assisted freeze modes;Antal T.;Agronomy Research,2015

2. Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

3. Effect of Microwave Drying on the Drying Characteristics, Color, Microstructure, and Thermal Properties of Trabzon Persimmon

4. Microwave power control strategies on the drying process i. development and evaluation of new microwave drying system;Cheng W. M.;Journal of Food Engineering,2006

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2. Effects of multiphase microwave drying on the microstructure of Chinese yam: A study based on X-ray micro-computed tomography technology;LWT;2024-07

3. Developing a two-stage strategy in the dehydration treatment of fresh apple slices: Combined freeze and radio frequency-vacuum drying;Innovative Food Science & Emerging Technologies;2024-03

4. Combined Effect of Airborne Ultrasound and Temperature On the Drying Kinetics and Quality Properties of Kiwifruit (Actinidia Deliciosa);Food and Bioprocess Technology;2023-06-17

5. Effects of vacuum microwave combined with freeze‐drying on the physicochemical properties, phenolic compounds, and antioxidant capacity of pear fruit slices;Journal of Food Science;2023-06-06

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