Hybrid infrared with hot air drying of Pisang‐Awak banana: Kinetics and shrinkage quality-Reference-Cited by-同舟云学术

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Hybrid infrared with hot air drying of Pisang‐Awak banana: Kinetics and shrinkage quality

Published:2021-08-05 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:

Puangsuwan Kritsada¹,Jumrat Saysunee¹²,Muangprathub Jirapond¹²,Punvichai Teerask²³,Karrila Seppo¹,Pianroj Yutthapong¹²^ORCID

Affiliation:

1. Faculty of Science and Industrial Technology Prince of Songkla University, Surat‐Thani Campus Suratthani Thailand

2. Integrated High‐Value of Oleochemical (IH‐VO) Research Center Prince of Songkla University, Surat‐Thani Campus Suratthani Thailand

3. Faculty of Innovation Agriculture and Fisheries Establishment Project Prince of Songkla University, Surat‐Thani Campus Suratthani Thailand

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13827

Reference49 articles.

1. Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity

2. Solar drying of pineapple using solar tunnel drier

3. Modeling of simultaneous mass transfer and structural changes in fruit tissues

4. TG-DSC method applied to drying characteristics and heat requirement of cotton stalk during drying

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1. Combined infrared-convective drying of banana: Energy and quality considerations;Thermal Science and Engineering Progress;2024-02

2. Finite element modeling in heat and mass transfer of potato slice dehydration, nonisotropic shrinkage kinetics using arbitrary Lagrangian–Eulerian algorithm and artificial neural network;Journal of Food Process Engineering;2024-02

3. Characterization of single and hybrid mode drying of desiccated coconut;Journal of Food Engineering;2023-11

4. Determination of shrinkage characteristics of pumpkin discs during convection, microwave, and combined drying using computer‐aided technique: Image processing application;Journal of Food Process Engineering;2023-05-31

5. Determination and comparison of effective moisture diffusivity of carrot (core and cortex) during hot air drying;Journal of Food Process Engineering;2022-12-13

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