Comparative study on drying characteristic, moisture diffusivity, and some physical and nutritional attributes of blanched carrot slices
Author:
Affiliation:
1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) / Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China
Funder
National Science & Technology Pillar Program during the 12th Five-year Plan Period
Special Fund for Agro-scientific Research in the Public Interest
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13201/fullpdf
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4. Exposed-layer barley drying, three methods fitted to new data up to 150 oC;Bruce;Journal of Agricultural Engineering Research,1985
5. Experimental modelling of infrared drying of industrial grape by-products;Celma;Food and Bioproducts Processing,2009
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