Convective Drying in Combination with Microwave and IR Drying for Biological Materials
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/07373930903207712
Reference14 articles.
1. Retention of Vitamin C in Drying Processes of Fruits and Vegetables—A Review
2. CONVECTIVE DRYING OF BANANA, GUAVA AND POTATO PIECES : EFFECT OF CYCLICAL VARIATIONS OF AIR TEMPERATURE ON DRYING KINETICS AND COLOR CHANGE
3. KINETICS ON COLOR CHANGES DURING DRYING OF SOME FRUITS AND VEGETABLES
4. Ascorbic acid degradation kinetics in tomatoes at different drying conditions
5. Retention of Ascorbic Acid during Drying of Tomato Halves and Tomato Pulp
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