Effect of pretreatments and drying on shrinkage and rehydration kinetics of ginger ( <i>Zingiber officinale</i> )-Reference-Cited by-同舟云学术

Effect of pretreatments and drying on shrinkage and rehydration kinetics of ginger ( Zingiber officinale )

Published:2022-01-11 Issue:3 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Buvaneswaran Malini¹,Natarajan Venkatachalapathy¹^ORCID,Sunil Chikkaballapur Krishnappa¹^ORCID,Rawson Ashish²^ORCID

Affiliation:

1. Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur, Formerly Indian Institute of Food Processing Technology Thanjavur India

2. Department of Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management‐Thanjavur, Formerly Indian Institute of Food Processing Technology Thanjavur India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13972

Reference34 articles.

1. Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity

2. Effect of drying conditions on rehydration kinetics of microwave dried spinach

3. Mathematical Modeling of Drying of Tomato Slices Using Infrared Radiation

4. Drying and Rehydration Behaviors of Convection Drying of Green Peas

5. Effect of air temperature, slice thickness and pretreatment on drying and rehydration of tomato

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