Infrared drying of apple ( Malus domestica ) slices: Effect on drying and color kinetics, texture, rehydration, and microstructure

Author:

Aradwad Pramod P.1,Thirumani Venkatesh Arun Kumar1ORCID,Mani Indra1

Affiliation:

1. Division of Agricultural Engineering ICAR‐Indian Agricultural Research Institute New Delhi India

Funder

Indian Agricultural Research Institute

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Reference102 articles.

1. A Comprehensive Review on Infrared Heating Applications in Food Processing

2. A comparative study of dried apple using hot air, intermittent and continuous microwave: evaluation of kinetic parameters and physicochemical quality attributes

3. Experimental characterization and modeling of thin‐layer drying of mango slices;Akoy E.;International Food Research Journal,2014

4. Comparative study of three drying methods: Freeze, hot air‐assisted freeze and infrared‐assisted freeze modes;Agronomy Research,2015

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