New hybrid drying technologies for heat sensitive foodstuffs
- 1 October 2001
- journal article
- Published by Elsevier BV in Trends in Food Science & Technology
- Vol. 12 (10), 359-369
- https://doi.org/10.1016/s0924-2244(01)00102-9
Abstract
No abstract availableThis publication has 27 references indexed in Scilit:
- KINETICS OF DRYING AND HYDRATION OF THE SCLEROGLUCAN POLYMER. A COMPARATIVE STUDY OF TWO CONVENTIONAL DRYING METHODS WITH A NEW DRYING PROCESS: DEHYDRATION BY SUCCESSIVE PRESSURE DROPSDrying Technology, 2001
- CONVECTIVE DRYING OF BANANA, GUAVA AND POTATO PIECES : EFFECT OF CYCLICAL VARIATIONS OF AIR TEMPERATURE ON DRYING KINETICS AND COLOR CHANGEDrying Technology, 2000
- BATCH DRYING OF GRAINS IN AWELL-MIXED DRYER-EFFECT OF CONTINUOUS AND STEPWISE CHANGE IN DRYING AIR TEMPERATURETransactions of the ASAE, 1999
- IDENTIFICATION OF THE RECEDING EVAPORATION FRONT IN CONVECTIVE FOOD DRYINGDrying Technology, 1997
- MATHEMATICAL AND EXPERIMENTAL MODELLING OF HEAT PUMP ASSISTED MICROWAVE DRYINGDrying Technology, 1993
- The drying of grain with heat pumps in South Africa: A techno-economic analysisInternational Journal of Energy Research, 1992
- Alternating boundary conditions in dryingChemical Engineering Science, 1986
- Optimization of Nutrient Retention During Processing: Ascorbic Acid in Potato DehydrationJournal of Food Science, 1984
- Optimization of grain drying — With rest-periodsJournal of Agricultural Engineering Research, 1982
- Kinetics of Thiamin and Riboflavin Loss in Pasta as a Function of Constant and Variable Storage ConditionsJournal of Food Science, 1981