Constant and decreasing periods of pineapple slices dried by infrared-Reference-Cited by-同舟云学术

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Constant and decreasing periods of pineapple slices dried by infrared

Published:2016-03-31 Issue:1 Volume:11 Page:53-59
ISSN:1981-0997
Container-title:Revista Brasileira de Ciências Agrárias - Brazilian Journal of Agricultural Sciences
language:
Short-container-title:Agraria

Author:

Baptestini F.M.,Corrêa P.C.,Oliveira G.H.H.,Almeida L.F.J.,Vargas-Elías G.A.

Publisher

Revista Brasileira de Ciencias Agrarias

Subject

General Agricultural and Biological Sciences

Cited by 14 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. Modeling of moisture content during baking with different approaches for effective diffusivity and evaluation of quality variables in baked potato slices;Journal of Food Science;2024-08-20

2. A study into how thickness, infrared intensity, and airflow affect drying kinetics, modeling, activation energy, and quality attributes of apple slices using infrared dryer;Journal of Food Science;2024-04-05

3. Mathematical modeling of thin‐layer drying kinetics and moisture diffusivity study of apple slices using infrared conveyor‐belt dryer;Journal of Food Science;2024-02-05

4. Pineapple Peel Flours: Drying Kinetics, Thermodynamic Properties, and Physicochemical Characterization;Processes;2023-11-06

5. Multi-frequency power ultrasound as a novel approach improves intermediate-wave infrared drying process and quality attributes of pineapple slices;Ultrasonics Sonochemistry;2022-08

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