Ultrasonic induced effect on mass transfer characteristics during osmotic dehydration of aonla ( Phyllanthus emblica L.) slices: A mathematical modeling approach-Reference-Cited by-同舟云学术

Ultrasonic induced effect on mass transfer characteristics during osmotic dehydration of aonla ( Phyllanthus emblica L.) slices: A mathematical modeling approach

Published:2021-10-03 Issue:12 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Mehta Aryan¹^ORCID,Singh Amanjeet¹^ORCID,Singh Akhand Pratap¹^ORCID,Prabhakar Pramod K.¹^ORCID,Kumar Nitin²^ORCID

Affiliation:

1. Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli Haryana India

2. Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Kundli Haryana India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13887

Reference61 articles.

1. Effect of osmotic pretreatment and drying temperature on drying kinetics, antioxidant activity, and overall quality of Taikor (Garcinia pedunculata Roxb.) slices;Afzal Hossain M.;Saudi Journal of Biological Sciences,2021

2. KINETICS OF OSMOTIC DEHYDRATION OF MANGO

3. Response surface optimization of osmotic dehydration process for aonla slices

4. Optimization of Osmotic Dehydration Process of Aonla Fruit in Salt Solution

5. Mass Transfer Kinetics for Osmotic Dehydration of Kinnow Fruit in Sugar Solution

Cited by 9 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. Osmosonication for dehydration of fruits and vegetables: Mechanistic understanding, mathematical models and comprehensive applications in processing;Trends in Food Science & Technology;2024-10

2. Effect of ultrasonication on the quality of amla pulp (Emblica officinalis): Optimization and comparison with the thermal processing;Food Chemistry Advances;2024-06

3. Exploring the effects of vacuum and ultrasound treatments on calcium fortification in osmotically dehydrated apple slices;LWT;2023-09

4. Thermal and nonthermal processing of an underutilized fruit Emblica officinalis (Amla): a sustainable approach;Sustainable Food Technology;2023

5. Modeling and optimization of osmo‐sonicated dehydration of garlic slices in a novel infrared dryer using artificial neural network and response surface methodology;Journal of Food Process Engineering;2022-12-30