Combined hot air convective drying and microwave-vacuum drying of blueberries (Vaccinium corymbosumL.): Drying kinetics and quality characteristics-Reference-Cited by-同舟云学术

Combined hot air convective drying and microwave-vacuum drying of blueberries (Vaccinium corymbosumL.): Drying kinetics and quality characteristics

Published:2015-07-17 Issue:6 Volume:34 Page:665-684
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Zielinska Magdalena,Sadowski Piotr,Błaszczak Wioletta

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2015.1070358

Reference48 articles.

1. Changes in Anthocyanins and Polyphenolics During Juice Processing of Highbush Blueberries (Vaccinium corymbosum L.)

2. Intermittent microwave–convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality

3. Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods

4. George, S.D.; Cenkowski, S.; Muir, W.E. A review of drying technologies for the preservation of nutritional compounds in waxy skinned fruit. North Central ASAE/CSAE Conf, MB 04–104, Winnipeg, Manitoba, Canada, 24–25 September 2004.

Cited by 62 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. Effects of microwave power control on enzyme activity, drying kinetics, and typical nutrients of Pleurotus Eryngii: Exploring the blanching mechanism by microstructural and ultrastructural evaluation;Journal of Food Composition and Analysis;2024-04

2. Optimization of the passion pulp freeze-drying process: effect of different binders on drying kinetics and characteristics of the final product;NUTR CLIN DIET HOSP;2024

3. Effect of convective drying on phenolic acid, flavonoid and anthocyanin content, texture and microstructure of black rosehip fruit;Journal of Food Composition and Analysis;2024-01

4. Sea Buckthorn Pretreatment, Drying, and Processing of High-Quality Products: Current Status and Trends;Foods;2023-11-24

5. Evaluation of drying kinetics, physical properties, bioactive compounds, antioxidant activity and microstructure of Acanthopanax sessiliflorus fruits dried by microwave-assisted hot air drying method;Journal of Food Engineering;2023-11