Hot air impingement drying kinetics and quality attributes of orange peel-Reference-Cited by-同舟云学术

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Hot air impingement drying kinetics and quality attributes of orange peel

Published:2019-11-05 Issue:1 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Deng Li‐Zhen¹²,Mujumdar Arun S.³,Yang Wen‐Xia⁴,Zhang Qian⁵,Zheng Zhi‐An¹²,Wu Min¹²,Xiao Hong‐Wei¹²^ORCID

Affiliation:

1. College of Engineering China Agricultural University Beijing China

2. Engineering Research Center for Modern Agricultural Equipment & Facilities Ministry of Education Beijing China

3. Department of Bioresource Engineering McGill University Ste. Anne de Bellevue Quebec Canada

4. College of Life and Environmental Science Gan Nan Normal University Ganzhou China

5. College of Mechanical and Electrical Engineering Shihezi University Shihezi China

Funder

National Key Research and Development Program of China

the Chinese Agriculture Research System

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14294

Reference56 articles.

1. Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes

2. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

3. Experimental design, data processing and model fitting in predictive microbiology

4. Design of a dryer for citrus peels

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1. Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel;npj Science of Food;2024-08-24

2. Hot air–assisted radio frequency drying of orange slices: Drying behavior and product quality;Journal of Food Science;2024-08-22

3. Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot;Food Chemistry;2024-08

4. Pulsed Vacuum Drying (PVD) of Hawthorn (Crataegus spp.) Slices: Effects on Drying Characteristics and Physicochemical Quality;Food and Bioprocess Technology;2024-06-06

5. Chemometric analysis illuminates the relationship among browning, polyphenol degradation, Maillard reaction and flavor variation of 5 jujube fruits during air-impingement jet drying;Food Chemistry: X;2024-06

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