Acoustically‐aided osmo‐dehydration pretreatments under pulsed vacuum dryer for apple slices: drying kinetics, thermodynamics, and quality attributes-Reference-Cited by-同舟云学术

Acoustically‐aided osmo‐dehydration pretreatments under pulsed vacuum dryer for apple slices: drying kinetics, thermodynamics, and quality attributes

Published:2020-10-13 Issue:11 Volume:85 Page:3909-3919
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Amanor‐Atiemoh Robert¹^ORCID,Zhou Cunshan¹²,Wahia Hafida¹,Mustapha Abdullateef Taiye¹^ORCID,Rashid Muhammad Tayyab¹^ORCID,Sampson Gilbert³,Amoa‐Owusu Abigail⁴,Ma Haile¹,Zhou Ruoyu¹

Affiliation:

1. School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 PR China

2. School of Biological and Food Engineering Chuzhou University Chuzhou 239000 PR China

3. Department of Hospitality and Tourism Education University of Education‐Winneba Kumasi Ghana

4. Council for Scientific and Industrial Research (CSIR)‐Crop Research Institute Kumasi Ghana

Funder

National Basic Research Program of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15484

Reference52 articles.

1. Developments in osmotic dehydration technique for the preservation of fruits and vegetables

2. Experimental characterization and modeling of thin layer drying of mango slices;Akoy E. O. M.;International Food Research Journal,2014

3. Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry

4. Effect of ultrasound‐ethanol pretreatment on drying kinetics, quality parameters, functional group, and amino acid profile of apple slices using pulsed vacuum drying;Amanor‐Atiemoh R.;Journal of Food Process Engineering,2019

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