Convective Drying in Combination with Microwave and IR Drying for Biological Materials
暂无分享,去创建一个
[1] Siaw Kiang Chou,et al. CONVECTIVE DRYING OF BANANA, GUAVA AND POTATO PIECES : EFFECT OF CYCLICAL VARIATIONS OF AIR TEMPERATURE ON DRYING KINETICS AND COLOR CHANGE , 2000 .
[2] P. H. Santos,et al. Retention of Vitamin C in Drying Processes of Fruits and Vegetables—A Review , 2008 .
[3] Conrad O. Perera,et al. Selected Quality Attributes of Dried Foods , 2005 .
[4] Piotr P. Lewicki,et al. Effect of Drying on Microstructure of Plant Tissue , 2003 .
[5] P. Zapotoczny,et al. Effect of Variety on Drying Characteristics and Selected Quality Attributes of Dried Carrots , 2006 .
[6] Zacharias B. Maroulis,et al. KINETICS ON COLOR CHANGES DURING DRYING OF SOME FRUITS AND VEGETABLES , 1998 .
[7] Siaw Kiang Chou,et al. CONVECTIVE DRYING OF AGRICULTURAL PRODUCTS. EFFECT OF CONTINUOUS AND STEPWISE CHANGE IN DRYING AIR TEMPERATURE , 2001 .
[8] P. J. Fito,et al. Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo) , 2008 .
[9] A. Goula,et al. Retention of Ascorbic Acid during Drying of Tomato Halves and Tomato Pulp , 2006 .
[10] J. Telis‐Romero,et al. Influence of Drying Conditions on Ascorbic Acid during Convective Drying of Whole Persimmons , 2007 .
[11] V. Telis,et al. Ascorbic acid degradation kinetics in tomatoes at different drying conditions , 2008 .
[12] A. Reyes,et al. Effect of Processing Conditions on Drying Kinetics and Particle Microstructure of Carrot , 2008 .