Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study-Reference-Cited by-同舟云学术

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Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study

Published:2019-12-23 Issue:2 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Osae Richard¹^ORCID,Essilfie Gloria²,Alolga Raphael N.³,Bonah Ernest¹,Ma Haile¹⁴^ORCID,Zhou Cunshan¹⁴^ORCID

Affiliation:

1. School of Food and Biological Engineering, Jiangsu University Zhenjiang China

2. College of Basic and Applied Sciences, Department of Crop ScienceUniversity of Ghana

3. State Key Laboratory of Natural Medicines, Department of PharmacognosyChina Pharmaceutical University Nanjing China

4. Technology Integration Base for Vegetable Dehydration Processing, Ministry of Agriculture, Jiangsu University Zhenjiang China

Funder

National Key Research and Development Program of China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13348

Reference54 articles.

1. Infrared drying of strawberry

2. Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

3. Reducing energy consumption in food drying: Opportunities in desiccant adsorption and other dehumidification strategies

4. Hot air drying of apple slices: dehydration characteristics and quality assessment

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