Numerical simulation of vitamin C degradation during dehydration process of fresh tomatoes
Author:
Affiliation:
1. Department of Biosystems Engineering, Faculty of AgricultureBu‐Ali Sina University Hamedan Iran
Funder
Bu-Ali Sina University
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13189
Reference47 articles.
1. Kinetic and prediction studies of ascorbic acid degradation in normal and concentrate local lemon juice during storage
2. Shrinkage and porosity effects on heat and mass transfer during potato drying
3. Mass Transfer in Osmotic Dehydration of Food Products: Comparison Between Mathematical Models
4. Stress fissuring and process duration during rough rice convective drying affected by continuous and stepwise changes in air temperature;Chayjan R. A.;Drying Technology,2018
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