Vacuum drying of Chilean murta (Ugni molinaeTurcz) berries: Effect of temperature on kinetic parameters and assessment of energy consumption-Reference-Cited by-同舟云学术

Vacuum drying of Chilean murta (Ugni molinaeTurcz) berries: Effect of temperature on kinetic parameters and assessment of energy consumption

Published:2016-12-27 Issue:5 Volume:41 Page:e13162
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

López Jéssica¹,Vega-Gálvez Antonio¹,Rodríguez Angela¹,Uribe Elsa¹,Díaz Pilar¹

Affiliation:

1. Department of Food Engineering, Facultad de Ingeniería; Universidad de La Serena; La Serena Chile

Funder

Research Department of Universidad de La Serena (DIULS)

Fondecyt Regular

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13162/fullpdf

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3. Moisture sorption isotherms, isosteric heat of sorption and glass transition temperature of murtilla (Ugni molinae T.) Berry;Ah-Hen;International Journal of Food Engineering,2014

4. Determination of suitable thin layer drying curve model for some vegetables and fruits;Akpinar;Journal of Food Engineering,2006

5. Influence of genotype and harvest year on polyphenol content and antioxidant activity in murtilla (Ugni molinae Turcz) fruit;Alfaro;Journal of Soil Science and Plant Nutrition,2013

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