Osmotic dehydration under low agitation laminar flow condition: Effect on dielectric properties of broccoli stalk slices at 2.45 GHz-Reference-Cited by-同舟云学术

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Osmotic dehydration under low agitation laminar flow condition: Effect on dielectric properties of broccoli stalk slices at 2.45 GHz

Published:2021-04-23 Issue:6 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Md Salim Nora Salina¹^ORCID,Garièpy Yvan²,Raghavan Vijaya²

Affiliation:

1. Faculty of Science and Marine Environment Universiti Malaysia Terengganu Kuala Nerus Malaysia

2. Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences McGill University Ste‐Anne‐de‐Bellevue Quebec Canada

Funder

Natural Sciences and Engineering Research Council of Canada

Universiti Malaysia Terengganu

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13707

Reference34 articles.

1. Microwave drying kinetics of tomato pomace: Effect of osmotic dehydration

2. Mass Transfer in Osmotic Dehydration of Food Products: Comparison Between Mathematical Models

3. Osmotic dehydration kinetics of biofortified yellow-flesh cassava in contrast to white-flesh cassava (Manihot esculenta)

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Developments in osmotic dehydration of foods;Drying Technology in Food Processing;2023

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