Convective drying of cape gooseberry fruits: Effect of pretreatments on kinetics and quality parameters

[1]  W. K. Lewis.  The Rate of Drying of Solid Materials. , 1921 .

[2]  G. E. Page,et al.  FACTORS INFLUENCING THE MAXIMUM RATES OF AIR DRYING SHELLED CORN IN THIN LAYERS. , 1949 .

[3]  S. M. Hendorson.  Grain Drying Theory (I) Temperature Effect on Drying Coefficient , 1961 .

[4]  R. Singh,et al.  USE OF VARIABLE EQUILIBRIUM MOISTURE CONTENT IN MODELING RICE DRYING. , 1978 .

[5]  W. Horwitz.  Official Methods of Analysis , 1980 .

[6]  E. Akpinar,et al.  Thin layer drying of red pepper , 2003 .

[7]  İbrahim Doymaz,et al.  Effect of Pre-treatments using Potassium Metabisulphide and Alkaline Ethyl Oleate on the Drying Kinetics of Apricots , 2004 .

[8]  Petros Taoukis,et al.  Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber , 2008 .

[9]  A. Reyes,et al.  Effect of Processing Conditions on Drying Kinetics and Particle Microstructure of Carrot , 2008 .

[10]  I. Delgadillo,et al.  Effect of sun-drying on microstructure and texture of S. Bartolomeu pears (Pyrus communis L.) , 2008 .

[11]  P. H. Santos,et al.  Retention of Vitamin C in Drying Processes of Fruits and Vegetables—A Review , 2008 .

[12]  A. Mujumdar,et al.  Mass Transfer Modeling and Shrinkage Consideration during Osmotic Dehydration of Fruits and Vegetables , 2011 .

[13]  M. Ramadan.  Bioactive phytochemicals, nutritional value, and functional properties of cape gooseberry (Physalis peruviana): An overview , 2011 .

[14]  M. Balaban,et al.  Effect of Dipping Temperature and Dipping Time on Drying Rate and Color Change of Grapes , 2012 .

[15]  Raquel Guiné,et al.  Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper) , 2012 .

[16]  H. Attia,et al.  OSMOTIC DEHYDRATION OF POMEGRANATE SEEDS (PUNICA GRANATUM L.): EFFECT OF FREEZING PRE-TREATMENT , 2012 .

[17]  C. Yoo,et al.  Effect of Ethyl Oleate Pretreatment on Drying of Ginger: Characteristics and Mathematical Modelling , 2013 .

[18]  C. Ratti,et al.  Effect of liquid nitrogen pretreatments on osmotic dehydration of blueberries , 2013 .

[19]  Luis Puente,et al.  Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.) , 2015, Journal of Food Science and Technology.

[20]  J. E. Vásquez-Parra,et al.  Effect of chemical and physical pretreatments on the convective drying of cape gooseberry fruits (Physalis peruviana) , 2013 .

[21]  Azharul Karim,et al.  Intermittent drying of food products : a critical review , 2013 .

[22]  G. Chong,et al.  Effects of drying temperature on the chemical and physical properties of Musa acuminata Colla (AAA Group) leaves. , 2013 .

[23]  C. Anandharamakrishnan,et al.  Modeling of Shrinkage, Rehydration and Textural Changes for Food Structural Analysis: A Review , 2014 .

[24]  Z. Yaakob,et al.  Drying of Citrus sinensis Peels in an Inert Fluidized Bed: Kinetics, Microbiological Activity, Vitamin C, and Limonene Determination , 2014 .

[25]  Joachim Müller,et al.  Effects of calcium chloride and calcium lactate applications with osmotic pretreatment on physicochemical aspects and consumer acceptances of dried papaya , 2014 .

[26]  I. Doymaz,et al.  Effect of air temperature, slice thickness and pretreatment on drying and rehydration of tomato , 2014 .

[27]  Luz-Patricia Restrepo-Sánchez,et al.  Antioxidant capacity and total phenolic content of air-dried cape gooseberry (Physalis peruviana L.) at different ripeness stages , 2014 .

[28]  Ibrahim Dincer,et al.  A Review on Thin-Layer Drying-Curve Equations , 2014 .

[29]  J. C. Corrêa,et al.  Osmotic Dehydration of Tomato Assisted by Ultrasound: Evaluation of the Liquid Media on Mass Transfer and Product Quality , 2015 .

[30]  K. Dash,et al.  Drying Characteristics and Assessment of Physicochemical and Microstructural Properties of Dried Culinary Banana Slices , 2015 .

[31]  Somayeh Taghian Dinani,et al.  Effect of voltage and air flow velocity of combined convective-electrohydrodynamic drying system on the physical properties of mushroom slices , 2015 .

[32]  W. Błaszczak,et al.  Freezing/thawing and microwave-assisted drying of blueberries (Vaccinium corymbosum L.) , 2015 .

[33]  M. Hedayatizadeh,et al.  A review on plum drying , 2016 .

[34]  H. Sharma,et al.  Osmo-convective dehydration kinetics of jackfruit (Artocarpus heterophyllus) , 2016 .

[35]  R. Gupta,et al.  Degradation kinetics of bioactive components, antioxidant activity, colour and textural properties of selected vegetables during blanching , 2016, Journal of Food Science and Technology.

[36]  A. Michalska,et al.  Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture. , 2016, Food chemistry.

[37]  Jinfeng Bi,et al.  Impacts of Pre‐Drying Methods on Physicochemical Characteristics, Color, Texture, Volume Ratio, Microstructure and Rehydration of Explosion Puffing Dried Pear Chips , 2016 .

[38]  L. Ahrné,et al.  Retention of β-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid , 2016 .

[39]  K. Bravo,et al.  Characterization of polyphenol oxidase from Cape gooseberry (Physalis peruviana L.) fruit. , 2016, Food chemistry.

[40]  W. Senadeera,et al.  Drying characteristics and quality of grape under physical pretreatment , 2016 .

[41]  M. A. Cirillo,et al.  Influences of convective and vacuum drying on the quality attributes of osmo-dried pequi (Caryocar brasiliense Camb.) slices. , 2017, Food chemistry.

[42]  J. C. Corrêa,et al.  Microwave, convective, and intermittent microwave–convective drying of pulsed vacuum osmodehydrated pumpkin slices , 2017 .