Effects of tray drying, vacuum infrared drying, and vacuum microwave drying techniques on quality characteristics and aroma profile of orange peels-Reference-Cited by-同舟云学术

Effects of tray drying, vacuum infrared drying, and vacuum microwave drying techniques on quality characteristics and aroma profile of orange peels

Published:2020-12 Issue:1 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Bozkir Hamza¹^ORCID,Tekgül Yeliz²^ORCID,Erten Edibe Seda³

Affiliation:

1. Food Processing Department, Pamukova Vocational School Sakarya University of Applied Sciences Sakarya Turkey

2. Food Processing Department, Kösk Vocational School Aydın Adnan Menderes University Aydın Turkey

3. Faculty of Engineering, Department of Food Engineering Aydın Adnan Menderes University Aydın Turkey

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13611

Reference66 articles.

1. Modelling of nectarine drying under near infrared – Vacuum conditions

2. Effect of infrared drying on drying kinetics, color, Total phenols and water and oil holding capacities of orange (Citrus sinensis) peel and leaves;Bejar A. K.;International Journal of Food Engineering,2011

3. Effect of drying conditions on the quality of vacuum-microwave dried potato cubes

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