Thin layer modeling of drying kinetics, rehydration kinetics and color changes of osmotic pre-treated pineapple (Ananas comosus) slices during drying: Development of a mechanistic model for mass transfer-Reference-Cited by-同舟云学术

Thin layer modeling of drying kinetics, rehydration kinetics and color changes of osmotic pre-treated pineapple (Ananas comosus) slices during drying: Development of a mechanistic model for mass transfer

Published:2022-08 Issue: Volume:80 Page:103094
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Biswas Rahul,Hossain Mohammad Afzal,Zzaman Wahidu

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference123 articles.

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3. Drying characteristics and quality of grape under physical pretreatment;Adiletta;Journal of Food Engineering,2016

4. Dehydration and rehydration characteristics of pretreated pumpkin slices;Adiletta;Italian Journal of Food Science,2018

5. Mathematical modeling of drying kinetics of untreated and pretreated cocoyam slices;Afolabi;Journal of Food Science and Technology,2015

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