Shrinkage and rehydration characteristics of vacuum assisted microwave dried green bell pepper-Reference-Cited by-同舟云学术

Shrinkage and rehydration characteristics of vacuum assisted microwave dried green bell pepper

Published:2019-02-15 Issue:4 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Kumar Vivek¹^ORCID,Devi Moirangthem Kalpana²^ORCID,Panda Brajesh Kumar¹^ORCID,Shrivastava Shanker Lal¹

Affiliation:

1. Department of Agricultural and Food EngineeringIndian Institute of Technology Kharagpur Kharagpur West Bengal India

2. Department of Food Process EngineeringNational Institute of Technology Rourkela Rourkela Odisha India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13030

Reference46 articles.

1. INFLUENCE OF COMBINED MICROWAVE-VACUUM DRYING ON DRYING KINETICS AND QUALITY OF DRIED TOMATO SLICES

2. Optimization of quality parameters of dehydrated potato under combined microwave− fluidized bed drying;Akhtara J.;Journal of Food Research and Technology| April‐June,2015

3. Transport of ionizable drugs and proteins in crosslinked poly(acrylic acid) and poly(acrylic acid-co-2-hydroxyethyl methacrylate) hydrogels. II. Diffusion and release studies

4. Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity

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