Influence of Drying Rate on Hot Air Drying Processing of Fresh Foods Using Pulsed Electric Field-Reference-Cited by-同舟云学术

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Influence of Drying Rate on Hot Air Drying Processing of Fresh Foods Using Pulsed Electric Field

Published:2020-05-13 Issue:7 Volume:15 Page:1123-1125
ISSN:1931-4973
Container-title:IEEJ Transactions on Electrical and Electronic Engineering
language:en
Short-container-title:IEEJ Trans Elec Electron Eng

Author:

Yamada Takahiro¹,Yamakage Kouya²,Takahashi Katsuyuki¹³,Takaki Koichi¹³,Orikasa Takahiro²³,Kamagata Junichi⁴,Aoki Hitoshi⁴

Affiliation:

1. Faculty of EngineeringIwate University 4‐3‐5, Ueda, Morioka Iwate 020‐8551 Japan

2. Faculty of AgricultureIwate University 3‐18‐8, Ueda, Morioka Iwate 020‐8550 Japan

3. Agri‐Innovation CenterIwate University 3‐18‐8, Ueda, Morioka Iwate 020‐8550 Japan

4. Nichirei Foods Inc 9, Shinminato, Mihama, Chiba Chiba 261‐0002 Japan

Publisher

Wiley

Subject

Electrical and Electronic Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/tee.23158

Reference3 articles.

1. Impact of high-intensity electric field pulses on plant membrane permeabilization

2. Pulsed electric field treatment of carrots before drying and rehydration

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2. Drying of seaweed: Approaches, challenges and research needs;Trends in Food Science & Technology;2023-08

3. Impact of Pulsed Electric Field Treatment on the Process Kinetics and Selected Properties of Air and Dehumidified Air-Dried Mushrooms;Processes;2023-07-14

4. Effect of pulse electric field (PEF) intensity combined with drying temperature on mass transfer, functional properties, and in vitro digestibility of dehydrated mango peels;Journal of Food Measurement and Characterization;2023-07-03

5. Seaweed products for the future: Using current tools to develop a sustainable food industry;Trends in Food Science & Technology;2021-12

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