Osmotic, osmovacuum, sonication, and osmosonication pretreatment on the infrared drying of Ginkgo seed slices: Mass transfer, mathematical modeling, drying, and rehydration kinetics and energy consumption-Reference-Cited by-同舟云学术

Osmotic, osmovacuum, sonication, and osmosonication pretreatment on the infrared drying of Ginkgo seed slices: Mass transfer, mathematical modeling, drying, and rehydration kinetics and energy consumption

Published:2021-09-21 Issue:10 Volume:86 Page:4577-4593
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Boateng Isaac Duah¹²,Yang Xiao‐Ming¹

Affiliation:

1. School of Food and Biological Engineering Jiangsu University Zhenjiang P. R. China

2. Division of Food, Nutrition and Exercise Sciences University of Missouri Columbia Missouri USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15916

Reference58 articles.

1. Prediction kinetic, energy and exergy of quince under hot air dryer using ANNs and ANFIS

2. The effect of microwave and convective dryer with ultrasound pre‐treatment on drying and quality properties of walnut kernel

3. Mathematical modeling of drying kinetics of untreated and pretreated cocoyam slices

4. Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics

5. Determination of the drying kinetics and energy efficiency of purple basil (Ocimum basilicum L.) leaves using different drying methods

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