Drying of orange skin: drying kinetics modelling and functional properties
- 14 June 2005
- journal article
- Published by Elsevier BV in Journal of Food Engineering
- Vol. 75 (2), 288-295
- https://doi.org/10.1016/j.jfoodeng.2005.04.017
Abstract
No abstract availableKeywords
This publication has 32 references indexed in Scilit:
- Air-drying behavior of Dwarf Cavendish and Gros Michel banana slicesJournal of Food Engineering, 2003
- Moisture diffusivity and drying kinetic equation of convective drying of grapesJournal of Food Engineering, 2002
- Effects of heat treatment and dehydration on bioactive polysaccharide acemannan and cell wall polymers from Aloe barbadensis MillerCarbohydrate Polymers, 2002
- NaCl content and temperature effects on moisture diffusivity in the Gluteus medius muscle of pork hamMeat Science, 2002
- A DIFFUSION MODEL WITH A MOISTURE DEPENDENT DIFFUSION COEFFICIENT FOR PARBOILED RICEDrying Technology, 2001
- Structural and physical properties of dietary fibres, and consequences of processing on human physiologyFood Research International, 2000
- Physical and Sensory Properties of Model Foods Supplemented with Cauliflower FiberJournal of Food Science, 1997
- Progress in food dehydrationTrends in Food Science & Technology, 1995
- Effect of Grinding and Experimental Conditions on the Measurement of Hydration Properties of Dietary FibresLWT, 1994
- MODELLING OF DRYING IN ORDER TO IMPROVE PROCESSING QUALITY OF MAIZEDrying Technology, 1991