Increase in Convective Intensity Drying of Sweet Root Fruits-Reference-Cited by-同舟云学术

Increase in Convective Intensity Drying of Sweet Root Fruits

Published:2024-06-27 Issue: Volume:9 Page:1-6
ISSN:
Container-title:2024 9th International Conference on Energy Efficiency and Agricultural Engineering (EE&AE)
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Author:

Husarova Olena V.¹,Semko Tetyana V.²,Paziuk Vadym M.³,Bandura Valentyna N.⁴,Osadchuk Petr I.⁵,Enakiev Yuriy I.⁶

Affiliation:

1. Institute of Engineering Thermophysics of NAS of Ukraine, National Technical University of Ukraine «Igor Sikorsky Kyiv Polytechnic Institute»,Kyiv,Ukraine

2. Vinnytsia Trade and Economics Institute of the State Trade and Economics University,Faculty of Trade, Marketing and Service,Kyiv,Ukraine

3. Institute of Engineering Thermophysics of NAS of Ukraine,Kyiv,Ukraine

4. Institute of Continuing Education and Tourism National University of Life and Environmental Sciences of Ukraine,Kyiv,Ukraine

5. Odesa National Technological University,Department of Electromechanics and Mechatronics,Odesa,Ukraine

6. Institute of Soil Science, Agro-technology and Plant Protection “Nikola Pushkarov”, Agricultural Academy,Department of Agricultural Mechanization and Hydromelorative Systems,Sofia,Bulgaria

Publisher

IEEE

Link

http://xplorestaging.ieee.org/ielx8/10600490/10600491/10600550.pdf?arnumber=10600550

Reference21 articles.

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4. Influence of Different Convective drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices;Senadeera;Foods,2020

5. Effects of lyophilization on colorimetric indices, phenolic content, and antioxidant activity of avocado (Persea americana) pulp;Dal-Bó;Food Control,2021