Drying Characteristics of Pomegranate Arils Under Near Infrared-Vacuum Conditions-Reference-Cited by-同舟云学术

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Drying Characteristics of Pomegranate Arils Under Near Infrared-Vacuum Conditions

Published:2014-04-23 Issue:5 Volume:39 Page:469-479
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Alaei Behnam¹,Amiri Chayjan Reza¹

Affiliation:

1. Department of Biosystems Engineering; Faculty of Agriculture; Bu-Ali Sina University; Hamedan 6517833131 Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12252/fullpdf

Reference53 articles.

1. Influence of drying conditions on the effective moisture diffusivity, energy of activation and energy consumption during the thin layer drying of beriberi fruit (Berberidaceae);Aghbashlo;Energy Convers. Manage.,2008

2. Mathematical modeling of thin-layer drying of carrot;Aghbashlo;Int. Agrophysics.,2009

3. Single layer drying behavior of potato slices in a convective cyclone and mathematical modeling;Akpinar;Energy Convers. Manage.,2003

4. Kinetics of vacuum drying of pumpkin (Cucurbita maxima): Modeling with shrinkage;Arevalo-Pinedo;J. Food Eng.,2006

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