Drying of persimmon fruit ( Diospyros kaki L.) pretreated by different osmotic processes-Reference-Cited by-同舟云学术

Drying of persimmon fruit ( Diospyros kaki L.) pretreated by different osmotic processes

Published:2021-07-13 Issue:10 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Corrêa Jefferson Luiz Gomes¹,Lopes Francemir José¹,Mello Júnior Ronaldo Elias¹,Junqueira João Renato²^ORCID,Mendonça Kamilla Soares³,Macedo Leandro Levate¹^ORCID,Salvio Luís Gustavo Amaral⁴

Affiliation:

1. Department of Food Science Federal University of Lavras (UFLA) Lavras Minas Gerais Brazil

2. Faculty of Pharmaceutical Sciences, Food and Nutrition Federal University of Mato Grosso do Sul (UFMS) Campo Grande Minas Gerais Brazil

3. Department of Agricultural Sciences Federal Institute of Education, Science and Technology of Minas Gerais (IFMG) Bambuí Minas Gerais Brazil

4. Department of Agricultural Engineering Federal University of Lavras (UFLA) Lavras Minas Gerais Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13809

Reference52 articles.

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2. Determination of drying kinetics and convective heat transfer coefficients of ginger slices

3. Effect of Osmotic Dehydration with Pulsed Vacuum on Hot-Air Drying Kinetics and Quality Attributes of Cherry Tomatoes

4. AOAC. (2005).Official methods of analysis of Association of official Analytical Chemists International.

5. Shrinkage and porosity effects on heat and mass transfer during potato drying

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