23 research outputs found
Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying
Full text linkRecent advances in drying technologies for carrot and sweetpotato
No full textActa Horticulturae70389-9
Drying kinetics and β-carotene degradation in carrot undergoing different drying processes
No full textJournal of Food Science708S520-S526JFDS
A mathematical model for low-pressure superheated steam drying of a biomaterial
No full text10.1016/j.cep.2006.09.002Chemical Engineering and Processing: Process Intensification467675-683CENP
A comparative study of low-pressure superheated steam and vacuum drying of a heat-sensitive material
No full text10.1081/LDRT-200032818Drying Technology2281845-1867DRTE
Drying kinetics and inversion temperature in a low-pressure superheated steam-drying system
No full textIndustrial and Engineering Chemistry Research4461934-1941IECR
Effect of processing parameters on physico-chemical and culinary quality of dried carrot slices
No full text
Low pressure superheated steam drying of onion slices: kinetics and quality comparison with vacuum and hot air drying in an advanced drying unit
No full text
