Effect of freezing and radiofrequency pretreatments on quality and kinetics of convective air‐drying of potatoes
Author:
Affiliation:
1. Department of Food Science & Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
2. Department of Biosystems Engineering Shahid Chamran University of Ahvaz Ahvaz Iran
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16062
Reference34 articles.
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4. Drying kinetics and optimization of microwave‐assisted drying of quince pomace;Anvar A.;Iranian Food Science and Technology Research Journal,2017
5. Determination of thermal and drying performances of the solar air dryer with solar tracking system: Apple drying test
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1. Modelling of convective drying of potatoes polyhedrons;International Journal of Food Engineering;2023-12-01
2. Preparation of onion powder by freeze-thaw pretreatments: Influence of different thawing methods on drying kinetics and quality properties;Food Chemistry Advances;2023-10
3. Potato Slices Drying: Pretreatment Affects the Three-Dimensional Appearance and Quality Attributes;Agriculture;2022-11-03
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