Selected physical and viscoelastic properties of strawberries as a function of heated-air drying conditions
Author:
Affiliation:
1. Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL, USA
Funder
NSF/IUCRC
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1543701
Reference33 articles.
1. Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries
2. Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits
3. Structural Impact of Osmotically Pretreated Freeze-Dried Strawberries 0n Their Mechanical Properties
4. Convective drying kinetics of strawberry
5. Microwave and ultrasound enhancement of convective drying of strawberries: Experimental and modeling efficiency
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