Energy Consumption, Density, and Rehydration Rate of Vacuum Microwave- and Hot-Air Convection- Dehydrated Tomatoes-Reference-Cited by-同舟云学术

Energy Consumption, Density, and Rehydration Rate of Vacuum Microwave- and Hot-Air Convection- Dehydrated Tomatoes

Published:2002-08 Issue:6 Volume:67 Page:2212-2216
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Durance T.D.,Wang J.H.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09529.x/fullpdf

Reference11 articles.

1. GV Barbosa-Canovas, and H. Vega-Mercado, 1996 . Dehydration of Foods . New York: Chapman & Hall. P65 .

2. CR. Buffler, 1993 . Microwave Cooking and Processing: Engineering Fundamentals for the Food Scientist . New York: AVI Van Nostrand Reinhold. P44 , 44 .

3. Microwave application in vacuum drying of fruits

4. DW. Green, 1997 . Percy's Chemical Engineering Handbook , 7th Ed . New York: McGraw-Hill. P12 -51 .

Cited by 125 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Addressing the opportunities of non‐thermal food processing technologies in the ASEAN region context;International Journal of Food Science & Technology;2024-05-11

2. Effects of different pre-freezing methods and pressure levels on the pore structure and mechanical properties of microwave-vacuum dried apple;Journal of Food Engineering;2024-05

3. Structural analysis of vacuum microwave dried shiitake mushrooms based on X-ray CT images and physical properties;Food Science and Technology Research;2024

4. Predicting Bulk Density of Dehydrated Food Products: A Comparative Study of Three Machine Learning Techniques, Potential Opportunities, and Limitations of Artificial Intelligence;Food and Bioprocess Technology;2023-11-14

5. Sıcak Hava ile Kurutma Sırasında Domateslerde Antioksidan Aktivite ve Renk Bozulmasının Kinetiği;Akademik Gıda;2023-08-29