Effect of slice thickness and hot-air temperature on the kinetics of hot-air drying of Crabapple slices-Reference-Cited by-同舟云学术

Effect of slice thickness and hot-air temperature on the kinetics of hot-air drying of Crabapple slices

Published:2023 Issue: Volume:43 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

JIANG Ningning¹,MA Jiyang¹,MA Rongge¹,ZHANG Yang¹,CHEN Panyu¹,REN Manni¹,WANG Cuntang¹^ORCID

Affiliation:

1. Qiqihar University, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100436&tlng=en

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3. Drying kinetics of araticum (Annona crassiflora) epicarp;Ataides I. M. R.;Food Science and Technology (Campinas),2022

4. Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives;Aydar A. Y.;Food Science and Technology (Campinas),2021

5. Thin-layer modeling of convective and microwave-convective drying of oyster mushroom (Pleurotus ostreatus);Bhattacharya M.;Journal of Food Science Technology,2015

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