Effect of three drying methods on the drying kinetics and quality of acerola cherry
Author:
Affiliation:
1. College of Food Science and Engineering Hainan University Haikou China
2. School of Materials Science and Engineering Hainan University Haikou China
Funder
National Natural Science Foundation of China
Natural Science Foundation of Hainan Province
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14674
Reference34 articles.
1. Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity
2. Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes
3. Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry
4. The efficacy of the combined use of chlorine dioxide and passive modified atmosphere packaging on sweet cherry quality
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