Continuous and intermittent microwave‐vacuum drying of apple: Drying kinetics, protein, mineral content, and color-Reference-Cited by-同舟云学术

Continuous and intermittent microwave‐vacuum drying of apple: Drying kinetics, protein, mineral content, and color

Published:2019-01-29 Issue:3 Volume:42 Page:e13012
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Polat Ahmet¹,Taskin Onur¹,Izli Nazmi¹^ORCID,Asik Baris Bulent²

Affiliation:

1. Department of Biosystems Engineering, Faculty of AgricultureBursa Uludag University Bursa Turkey

2. Department of Soil Science and Plant Nutrition, Faculty of AgricultureBursa Uludag University Bursa Turkey

Funder

Research Foundation of Bursa Uludag University

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13012

Reference40 articles.

1. Effect of drying method on nutritional composition, sensory and antimicrobial properties of ginger (Zinginber officinale);Ajayi O. A.;International Food Research Journal,2017

2. Effects of Instant Pressure Drop Puffing with Super-Heated Vapor on the Physical Properties of Granny Smith Apple Chips

3. Drying kinetics of apple cylinders under combined hot air–microwave dehydration

4. Modeling the thin-layer drying process of Granny Smith apples: Application in an indirect solar dryer

5. Apple phytochemicals and their health benefits;Boyer J.;Nutrition Journal,2004

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