Fundamentals of Infrared Heating and Its Application in Drying of Food Materials: A Review-Reference-Cited by-同舟云学术

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Fundamentals of Infrared Heating and Its Application in Drying of Food Materials: A Review

Published:2015-11-05 Issue:1 Volume:40 Page:e12308
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Pawar Sanjay B.¹,Pratape V.M.¹

Affiliation:

1. Environmental Biotechnology Division; CSIR-National Environmental Engineering Research Institute (NEERI); Nagpur 440020 India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12308/fullpdf

Reference86 articles.

1. Model predictive control of an infrared-convective dryer;Abukhalifeh;Dry. Technol.,2005

2. Diffusion in potato during far infrared radiation drying;Afzal;J. Food Eng.,1998

3. Some fundamental attributes of far infrared radiation drying of potato;Afzal;Dry. Technol.,1999

4. Energy and quality aspects during combined FIR-convection drying of barley;Afzal;J. Food Eng.,1999

5. Drying characteristics of pomegranate arils under near infrared-vacuum conditions;Alaei;J. Food Process. Preserve.,2015

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