Studying the thin-layer drying kinetics and qualitative characteristics of dehydrated saffron petals-Reference-Cited by-同舟云学术

Studying the thin-layer drying kinetics and qualitative characteristics of dehydrated saffron petals

Published:2018-07-16 Issue:9 Volume:42 Page:e13677
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Sharayei Parvin¹^ORCID,Hedayatizadeh Mahdi²,Chaji Hossein¹,Einafshar Soodabeh¹

Affiliation:

1. Agricultural Engineering Research Department; Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO Mashhad; Iran

2. Faculty of Agriculture; University of Birjand; Birjand Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13677/fullpdf

Reference57 articles.

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3. Evaluation of thin-layer drying models for describing drying kinetics of barberries (Barberries Vulgaris);Aghbashlo;Journal of Food Process Engineering,2009

4. Mathematical modeling of thin layer drying process under open sun of some aromatic plants;Akpinar;Journal of Food Engineering,2006

5. Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain;Algarra;Journal of Food Composition and Analysis,2014

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