STUDY ON OPERATING CONDITIONS OF ORANGE DRYING PROCESSING: COMPARISON BETWEEN CONVENTIONAL AND COMBINED TREATMENT-Reference-Cited by-同舟云学术

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STUDY ON OPERATING CONDITIONS OF ORANGE DRYING PROCESSING: COMPARISON BETWEEN CONVENTIONAL AND COMBINED TREATMENT

Published:2008-10 Issue:5 Volume:32 Page:751-769
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

DE PILLI TERESA,LOVINO RAFFAELLA,MAENZA SILVIA,DEROSSI ANTONIO,SEVERINI CARLA

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00212.x/fullpdf

Reference30 articles.

1. New processes and products. An updated guide for people active in food processing, product development and marketing.;BENGTSSON;SIK-Rapport,1994

2. Prospettive e sviluppo della disidratazione nella preparazione dei semilavorati vegetali.;DALL'AGLIO;Industrie Conserve,1986

3. Microwaves in the food processing industry.;DECAREAU;Food Technol.,1985

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1. Microwave-Assisted Hot Air Drying of Orange Snacks: Drying Kinetics, Thin Layer Modeling, Quality Attributes, and Phenolic Profiles;Journal of Food Biochemistry;2023-12-02

2. DRYING, COLOUR AND REHYDRATION CHARACTERISTICS OF ORANGE SLICES UNDER INFRARED RADIATION HEATING;Latin American Applied Research - An international journal;2022-01-01

3. Microwave pre‐treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties;Journal of Food Process Engineering;2020-08-27

4. Mathematical modeling of packed bed and microwave drying of enriched couscous;Journal of Food Measurement and Characterization;2018-03-16

5. Dehydration and Degradation Kinetics of Bioactive Compounds for Mandarin Slices Under Vacuum and Oven Drying Conditions;Journal of Food Processing and Preservation;2014-08-19

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