Mathematical modeling and effect of drying temperature on physicochemical properties of new commercial grape “Kyoho” seeds-Reference-Cited by-同舟云学术

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Mathematical modeling and effect of drying temperature on physicochemical properties of new commercial grape “Kyoho” seeds

Published:2019-08-05 Issue:3 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Sridhar Kandi¹,Charles Albert L.¹²^ORCID

Affiliation:

1. Department of Tropical Agriculture and International CooperationNational Pingtung University of Science and Technology Neipu Pingtung Taiwan

2. Faculty of Fisheries and MarineUniversitas Airlangga Campus C Universitas Airlangga Surabaya East Java Indonesia

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13203

Reference36 articles.

1. Drying characteristics and quality of grape under physical pretreatment

2. Mathematical modeling of thin layer drying characteristics of dika (Irvingia gabonensis) nuts and kernels

3. Mathematical modelling of the drying kinetics of Hass avocado seeds

4. The convective drying of grape seeds: Effect of shrinkage on heat and mass transfer;Azzouz S.;Journal of Food Process Engineering,2017

5. Towards integral utilization of grape pomace from winemaking process: A review

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3. Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine;European Food Research and Technology;2023-07-19

4. Drying Characteristics, Kinetic Modeling, Energy and Exergy Analyses of Water Yam (Dioscorea alata) in a Hot Air Dryer;Energies;2023-02-04

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