Optimization of Osmotic Dehydration Process of Bamboo Shoots in Mixtures of Sucrose and Sodium Chloride Solutions-Reference-Cited by-同舟云学术

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Optimization of Osmotic Dehydration Process of Bamboo Shoots in Mixtures of Sucrose and Sodium Chloride Solutions

Published:2012-08-15 Issue:6 Volume:37 Page:1068-1077
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Badwaik Laxmikant S.¹,Choudhury Sumita¹,Borah Pallab Kumar¹,Deka Sankar C.¹

Affiliation:

1. Department of Food Engineering and Technology; School of Engineering; Tezpur University; Napaam 784028 Assam India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2012.00807.x/fullpdf

Reference28 articles.

1. Kinetics of osmotic dehydration of mango;Alakali;J. Food Process. Preserv.,2006

2. Osmotic dehydration of carrot tissue enhanced by pulsed electric field, salt and centrifugal force;Amami;J. Food Eng.,2007

3. Drying kinetics and effective moisture diffusivity of bamboo shoot slices undergoing microwave drying;Bal;Int. J. Food Sci. Technol.,2010

4. Kinetics of colour change of bamboo shoot slices during microwave drying;Bal;Int. J. Food Sci. Technol.,2011

5. Osmotically dehydrated microwave-vacuum drying of strawberries;Changrue;J. Food Process. Preserv.,2008

Cited by 8 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. Bamboo Shoot Processing: Conventional to Modern Optimisations;Bamboo Science and Technology;2023

2. Effect of ultrasound and centrifugal force on carambola (Averrhoa carambola L.) slices during osmotic dehydration;Ultrasonics Sonochemistry;2017-01

3. Design of Continuous Flow Osmotic Dehydration and its Performance on Mass Transfer Exchange During Osmotic Dehydration of Broccoli Stalk Slices;Food and Bioprocess Technology;2016-04-29

4. Effects of operating factors on osmotic dehydration of broccoli stalk slices;Cogent Food & Agriculture;2016-01-14

5. Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish-Dried by Hot Air;Journal of Food Processing and Preservation;2015-06-02

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