Low‐temperature microwave‐assisted drying of sliced bitter melon: Drying kinetics and rehydration characteristics-Reference-Cited by-同舟云学术

Low‐temperature microwave‐assisted drying of sliced bitter melon: Drying kinetics and rehydration characteristics

Published:2022-10-17 Issue:12 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Nguyen Thi‐Van‐Linh¹²³^ORCID,Nguyen Phuoc‐Bao‐Duy²⁴,Tran Thi Tuong Vi³,Tran Bich‐Lam¹²,Huynh Tien‐Phong⁵

Affiliation:

1. Department of Food Technology, Faculty of Chemical Engineering Ho Chi Minh University of Technology (HCMUT) Ho Chi Minh City Vietnam

2. Vietnam National University Ho Chi Minh City Linh Trung Ward Ho Chi Minh City Vietnam

3. Department of Food Technology, Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam

4. Department of Basic Engineering, Faculty of Electrical and Electronics Engineering Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam

5. Department of Chemical and Biomolecular Engineering Clarkson University Potsdam New York USA

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14177

Reference74 articles.

1. DRYING AND REHYDRATION CHARACTERISTICS OF SOUR CHERRY (PRUNUS CERASUS L.)

2. Determination of suitable thin layer drying curve model for some vegetables and fruits

3. Modelling and Kinetic Study of Novel and Sustainable Microwave-Assisted Dehydration of Sugarcane Juice

4. Effects of Combined Coating and Microwave Assisted Hot-air Drying on the Texture, Microstructure and Rehydration Characteristics of Apple Slices

5. Effect of the impregnated solute on air drying and rehydration of apple slices (cv. Granny Smith)

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