Drying characteristics and modeling of apple slices during microwave intermittent drying-Reference-Cited by-同舟云学术

Drying characteristics and modeling of apple slices during microwave intermittent drying

Published:2019-08-06 Issue:6 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Dai Jian‐Wu¹^ORCID,Xiao Hong‐Wei²^ORCID,Zhang Li‐Hua¹,Chu Meng‐Ying¹,Qin Wen³,Wu Zhi‐Jun¹,Han Dan‐Dan¹,Li Ying‐Lu³,Liu Yao‐Wen³,Yin Peng‐Fei⁴

Affiliation:

1. College of Mechanical and Electrical EngineeringSichuan Agricultural University Ya'an China

2. College of EngineeringChina Agricultural University Beijing China

3. College of Food ScienceSichuan Agricultural University Ya'an China

4. College of ScienceSichuan Agricultural University Ya'an China

Funder

China Scholarship Council Project

National Industrial System Special Project

Natural Science Foundation of Sichuan

Science Technology Project of Sichuan

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13212

Reference51 articles.

1. Effect of rehydration temperature on functional properties, antioxidant capacity and structural characteristics of apple (granny smith) slices in relation to mass transfer kinetics;Ah‐Hen K.;Journal of Food Process Engineering,2013

2. Weibull distribution for modeling drying of grapes and its application;Bai J. W.;Transactions of the Chinese Society of Agricultural Engineering,2013

3. Drying kinetics and effective moisture diffusivity of bamboo shoot slices undergoing microwave drying

4. Modification of the Weibull Distribution for Modeling Atmospheric Freeze-Drying of Food

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