Process optimization for dehydration of shelled peas by osmosis and three‐stage convective drying for enhanced quality
Author:
Affiliation:
1. Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
2. Department of Renewable Energy Engineering Punjab Agricultural University Ludhiana India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14983
Reference38 articles.
1. Modelling of mass transfer in osmotic dehydration of aonla slices;Alam M. S.;Journal of Agricultural Engineering,2008
2. Drying characteristic and physico-chemical evaluation of tender jackfruit slices during osmo-convective drying
3. Texture analysis of dried papaya (Carica papaya L., cv. Maradol) pretreated with calcium and osmotic dehydration;Barragán‐Iglesias J.;Drying Technology,2018
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