Drying Characteristics and Modeling of Vacuum Far-Infrared Radiation Drying of Flos Lonicerae-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Drying Characteristics and Modeling of Vacuum Far-Infrared Radiation Drying of Flos Lonicerae

Published:2014-03-11 Issue:4 Volume:39 Page:338-348
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Liu Yunhong¹,Miao Shuai¹,Wu Jianye¹,Liu Jianxue¹,Yu Huichun¹,Duan Xu¹

Affiliation:

1. School of Food and Bioengineering; Henan University of Science and Technology; 263 Kaiyuan Road, Luolong District Luoyang 471003 China

Funder

Chinese government

Ministry of Education in Henan Province

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12237/fullpdf

Reference40 articles.

1. Thin-layer infrared radiation drying of rough rice;Abe;J. Agric. Eng. Res.,1997

2. Microwave, vacuum, and air drying characteristics of collard leaves;Alibas;Drying Technol.,2009

3. Influence of pre-treatments on the drying kinetics during vacuum drying of carrot and pumpkin;Arevalo-Pinedo;J. Food Eng.,2007

4. The investigation of low temperature vacuum drying processes of agricultural materials;Bazyma;J. Food Eng.,2006

Cited by 27 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. Evaluation of Organic Acids and Ultrasound as Pretreatment in Convective Drying Kinetics and Quality Parameters of Pumpkin;Foods;2024-08-09

2. Quality analysis and pectin characteristics of winter jujube processed by microwave coupled with pulsed vacuum drying (MPVD);LWT;2024-06

3. Enhancing mass transfer and preserving heat-sensitive quality of mango through foam mat drying;Drying Technology;2024-03

4. Novel Efficient Physical Technologies for Enhancing Freeze Drying of Fruits and Vegetables: A Review;Foods;2023-11-29

5. Influence of ultrasound and ethanol as a pretreatment on papaya infrared and convective drying characteristics and quality parameters;Journal of Food Process Engineering;2022-12-21

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3