A comparative study of dried apple using hot air, intermittent and continuous microwave: evaluation of kinetic parameters and physicochemical quality attributes-Reference-Cited by-同舟云学术

A comparative study of dried apple using hot air, intermittent and continuous microwave: evaluation of kinetic parameters and physicochemical quality attributes

Published:2015-05-11 Issue:6 Volume:3 Page:519-526
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Aghilinategh Nahid¹,Rafiee Shahin¹,Gholikhani Abolfazl¹,Hosseinpur Soleiman¹,Omid Mahmoud¹,Mohtasebi Seyed S.¹,Maleki Neda¹

Affiliation:

1. Department of Agricultural Machinery Engineering Faculty of Agricultural, Engineering and Technology University of Tehran Karaj Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.241

Reference41 articles.

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3. Modelling of the drying of eggplants in thin-layers

4. Diffusive model with variable effective diffusivity considering shrinkage in thin layer drying of chitosan

5. Effects of microwave and infrared drying on the quality of carrot and garlic

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