Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar‐biomass hybrid dryer-Reference-Cited by-同舟云学术

Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar‐biomass hybrid dryer

Published:2017-10-23 Issue:2 Volume:42 Page:e13510
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Delfiya Aniesrani¹,Mohapatra Debabandya²^ORCID,Kotwaliwale Nachiket²,Mishra A. K.²³

Affiliation:

1. Engineering DivisionICAR‐Central Institute of Fisheries Technology, Willingdon IslandKochiKerala 682029 India

2. Agro Produce Processing DivisionICAR‐Central Institute of Agricultural Engineering, Nabibagh, Berasia RoadBhopal India

3. ICAR‐Central Institute of Agricultural Engineering, Nabibagh, Berasia RoadBhopal India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13510

Reference33 articles.

1. Microwave and blanch‐assisted drying of white yam (Dioscorea rotundata);Abano E. E.;Food Science,2015

2. Effects of ascorbic acid, salt, lemon juice, and honey on drying kinetics and sensory characteristic of dried mango;Abano E. E.;Croatian Journal of Food Science & Technology,2013

3. EFFECT OF MICROWAVE POWER LEVEL AND TIME ON ASCORBIC ACID CONTENT, PEROXIDASE ACTIVITY AND COLOR OF SELECTED VEGETABLES

4. Drying characteristics of sardine fish dried with microwave heating

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