Effect of Berry Size and Sodium Hydroxide Pretreatment on the Drying Characteristics of Blueberries under Infrared Radiation Heating-Reference-Cited by-同舟云学术

Effect of Berry Size and Sodium Hydroxide Pretreatment on the Drying Characteristics of Blueberries under Infrared Radiation Heating

Published:2008-08 Issue:6 Volume:73 Page:E259-E265
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Shi J.,Pan Z.,McHugh T.H.,Wood D.,Zhu Y.,Avena-Bustillos R.J.,Hirschberg E.

Publisher

Wiley

Subject

Food Science

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4. Moisture diffusivity and drying kinetic equation of convective drying of grapes;Azzouz;J Food Eng,2002

5. Characteristics of mechanically harvested raisins produced by dehydration and by field drying;Bolin;J Food Sci,1975

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