Response surface methodology approach for predicting microwave‐convective drying characteristics of sweet potato slices-Reference-Cited by-同舟云学术

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Response surface methodology approach for predicting microwave‐convective drying characteristics of sweet potato slices

Published:2022-05-03 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Sobowale Sunday Samuel¹^ORCID,Agbawodike Joy Ikedichi²^ORCID,Kewuyemi Yusuf Olamide³^ORCID,Adebo Oluwafemi Ayodeji³^ORCID

Affiliation:

1. Department of Food Science & Technology College of Basic & Applied Science, Mountain Top University Ibafo Nigeria

2. Department of Food Technology Moshood Abiola Polytechnic Abeokuta Nigeria

3. Department of Biotechnology and Food Technology, Faculty of Science University of Johannesburg Johannesburg South Africa

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16683

Reference45 articles.

1. Microwave and steam blanching as pre-treatments before air drying of Moringa oleifera leaves

2. Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum

3. Potential use of byproducts from cultivation and processing of sweet potatoes

4. Comparison of energy parameters in various dryers

5. Response surface methodology for optimisation of hot air drying of water yam slices;Aneke N. A.;International Journal of Scientific and Research Publications,2018

Cited by 3 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. Drying of Curcuma longa L. slices by refractance window: Effect of temperature on thermodynamic properties and mass transfer parameters;Heat and Mass Transfer;2024-02-17

2. The Optimization of Hybrid (Microwave–Conventional) Drying of Sweet Potato Using Response Surface Methodology (RSM);Foods;2023-08-09

3. Quantifying of the Best Model for Prediction of Greenhouse Gas Emission, Quality, and Thermal Property Values during Drying Using RSM (Case Study: Carrot);Applied Sciences;2023-08-02

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