Infrared drying of apple ( <i>Malus domestica</i> ) slices: Effect on drying and color kinetics, texture, rehydration, and microstructure-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Infrared drying of apple ( Malus domestica ) slices: Effect on drying and color kinetics, texture, rehydration, and microstructure

Published:2022-11-22 Issue:2 Volume:46 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Aradwad Pramod P.¹,Thirumani Venkatesh Arun Kumar¹^ORCID,Mani Indra¹

Affiliation:

1. Division of Agricultural Engineering ICAR‐Indian Agricultural Research Institute New Delhi India

Funder

Indian Agricultural Research Institute

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14218

Reference102 articles.

1. A Comprehensive Review on Infrared Heating Applications in Food Processing

2. A comparative study of dried apple using hot air, intermittent and continuous microwave: evaluation of kinetic parameters and physicochemical quality attributes

3. Experimental characterization and modeling of thin‐layer drying of mango slices;Akoy E.;International Food Research Journal,2014

4. Comparative study of three drying methods: Freeze, hot air‐assisted freeze and infrared‐assisted freeze modes;Agronomy Research,2015

Cited by 11 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. Deep Learning Prediction of Moisture and Color Kinetics of Apple Slices by Long Short-Term Memory as Affected by Blanching and Hot-Air Drying Conditions;Processes;2024-08-16

2. The Significance of Industry 4.0 Technologies in Enhancing Various Unit Operations Applied in the Food Sector: Focus on Food Drying;Food and Bioprocess Technology;2024-06-10

3. Comparative elucidation of bioactive and antioxidant properties of red dragon fruit peel as affected by electromagnetic and conventional drying approaches;Food Chemistry;2024-05

4. Comparative study on enzyme activity, microstructure, drying kinetics, and physicochemical properties of apple slices affected by microwave and steam blanching;International Journal of Food Engineering;2024-05-01

5. Infrared drying characteristics and optimization of ginseng;Case Studies in Thermal Engineering;2024-05

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3