Research of Mulberry Fruit Drying in a Convection-Infrared Drying Equipment-Reference-Cited by-同舟云学术

Research of Mulberry Fruit Drying in a Convection-Infrared Drying Equipment

Published:2022-10-10 Issue: Volume: Page:
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Container-title:2022 2nd International Conference on Technological Advancements in Computational Sciences (ICTACS)
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Author:

Tarawade Abhijit¹,Samandarov Doston²,Safarov Jasur²,Sultanova Shakhnoza²

Affiliation:

1. Tashkent State Technical University, Inha University in Tashkent,Tashkent

2. Tashkent State Technical University,Tashkent

Publisher

IEEE

Link

http://xplorestaging.ieee.org/ielx7/9987725/9987727/09988323.pdf?arnumber=9988323

Reference10 articles.

1. Medium and short wave infrared drying characteristics and color changing of apple slices;hao-yu;Transactions of the Chinese Society for Agricultural Machinery,2013

2. Mathematical modelling of infrared-dried kiwifruit slices under natural and forced convection;ebrahim;Nutrition & Food Science,2019

3. Investigation on the effects of microwave and conventional heating methods on the phytochemicals of pomegranate (Punica granatum L.) and black mulberry juices

4. Effect of Osmotic Treatment on Drying Kinetics and Antioxidant Properties of Dried Mulberry

5. Analysis of the design of ultrasonic electronic generators;sultanova;Journal of Physics Conference Series,2007

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