Effects of contact ultrasound & <scp>far‐infrared</scp> radiation strengthening drying on water migration and quality characteristics of taro slices-Reference-Cited by-同舟云学术

Effects of contact ultrasound & far‐infrared radiation strengthening drying on water migration and quality characteristics of taro slices

Published:2022-08-24 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Yang Yu¹,Liang Duan¹,Wang Xueqing¹,Li Fang¹^ORCID,Fan Xiaoyan¹,Liu Yunhong¹^ORCID

Affiliation:

1. College of Food & Bioengineering Henan University of Science and Technology Luoyang China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17030

Reference46 articles.

1. Airborne power ultrasound for drying process intensification at low temperatures: Use of a stepped-grooved plate transducer

2. Thermal processing of raspberry pulp: Effect on the color and bioactive compounds

3. Foam mat drying of taro (Colocasia esculenta): The effect of ultrasonic pretreatment and drying techniques on the drying behavior, flow, and reconstitution properties of taro flour;Calskan K. G.;Journal of Food Process Engineering,2020

4. Effect of Power Ultrasound and Pulsed Vacuum Treatments on the Dehydration Kinetics, Distribution, and Status of Water in Osmotically Dehydrated Strawberry: a Combined NMR and DSC Study

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