Infrared Drying Characteristics of Bean Seeds-Reference-Cited by-同舟云学术

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Infrared Drying Characteristics of Bean Seeds

Published:2014-07-31 Issue:6 Volume:39 Page:933-939
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Doymaz Ibrahim¹

Affiliation:

1. Department of Chemical Engineering; Yildiz Technical University; 34210 Esenler Istanbul Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12306/fullpdf

Reference31 articles.

1. Determination of a suitable thin layer drying curve model for saffron (Crocus sativus L.) stigmas in an infrared dryer;Akhondi;Scientia Iranica,2011

2. Effect of processing on chemical composition of red kidney bean (Phaseolus vulgaris L.);Audu;Pakistan J. Nutr.,2011

3. Modeling of convective drying kinetics of pistachio kernels in a fixed bed drying system;Balbay;Therm. Sci.,2013

4. Drying of garlic slices using convective pre-drying and vacuum-microwave finishing drying: Kinetics, energy consumption, and quality studies;Calín-Sánchez;Food Bioprocess Technol.,2014

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1. Effect of maturity on the drying characteristics of lotus seed and molecular structure, gelation and digestive properties of its starch;Carbohydrate Polymers;2024-12

2. Mathematical modeling of beans, corn and wheat drying by fractional calculus;Journal of Food Process Engineering;2023-05-29

3. Infrared drying of apple ( Malus domestica ) slices: Effect on drying and color kinetics, texture, rehydration, and microstructure;Journal of Food Process Engineering;2022-11-22

4. Pinhão Seeds and Coats: Drying Process and Flour Characterization for Application in Food Products;Industrial Biotechnology;2022-08-01

5. Modeling of thin-layer kinetics and color changes of apple slices during far-infrared vacuum drying;Thermal Science;2022

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