Kinetics of color development of peanuts during dry roasting using a batch roaster-Reference-Cited by-同舟云学术

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Kinetics of color development of peanuts during dry roasting using a batch roaster

Published:2016-09-29 Issue:3 Volume:40 Page:e12498
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Shi Xiaolei¹,Sandeep K. P.¹,Davis Jack P.²,Sanders Timothy H.²,Dean Lisa L.²

Affiliation:

1. Department of Food Bioprocessing and Nutrition Sciences; North Carolina State University; Schaub Hall Raleigh NC 27695, USA

2. Market Quality and Handling Research Unit, USDA ARS; North Carolina State University; 236 Schaub Hall Raleigh NC 27695, USA

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12498/fullpdf

Reference22 articles.

1. Browning Reactions

2. Fuzzy control system for peanut roasting;Davidson;Journal of Food Engineering,1999

3. Modelling of the kinetics of colour change in hazelnuts during air roasting;Demir;Journal of Food Engineering,2002

4. Kinetics of Thermal Processing

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