Drying Kinetics and Diffusivity of Osmotically Dehydrated Cherry Tomatoes-Reference-Cited by-同舟云学术

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Drying Kinetics and Diffusivity of Osmotically Dehydrated Cherry Tomatoes

Published:2016-03-02 Issue:1 Volume:41 Page:e12735
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Nabnean S.¹,Thepa S.¹,Janjai S.²,Bala B.K.³

Affiliation:

1. Division of Energy Technology, School of Energy, Environment and Materials; King Mongkut's University of Technology Thonburi; Bangkok Thailand

2. Solar Energy Research Laboratory, Department of Physics, Faculty of Science; Silpakorn University; Nakhon Pathom Thailand

3. Visiting Professor, Solar Energy Research Laboratory; Department of Physics, Silpakorn University; Nakhon Pathom Thailand

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12735/fullpdf

Reference27 articles.

1. Evaluation of thin layer drying models for describing drying kinetics of barberries (Barberries vulagaris);Aghbashlo;J. Food Eng.,2009

2. Drying and rehydration characteristics of sour cherry (Prunus cerasus L.);Aghbashlo;J. Food Process Preserv.,2010

3. Determination of suitable thin layer drying curve model for some vegetables and fruits;Akpinar;J. Food Eng.,2006

4. Mathematical modeling of thin-layer drying of jackfruit leather. J;Chowdhury;Food Process Preserv.,2011

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