(PDF) The Effect of Convective Energy Supply on the

The Effect of Convective Energy Supply on the Infrared Drying Intensity of Tomatoes

Processes and Food Production Equipment

doi 10.17586/2310-1164-2019-12-4-40-47

Full Text

Abstract

Available in full text

Date

January 1, 2019

Authors

I.Yu. Aleksanyan

Publisher

ITMO University

Related search

Microwave and Infrared Drying Kinetics and Energy Consumption of Cherry Tomatoes

Chemical Industry and Chemical Engineering Quarterly

Chemical Engineering

English

Emerging Technologies to Improve Food Drying: Ultrasound and Ethanol on Convective and Infrared Drying

English

Comparison of Energy Consumption in the Convective and Freeze Drying of Raspberries

Journal on Processing and Energy in Agriculture

English

The Effect of Artificial Drying on the Energy Value of Grass

British Journal of Nutrition

English

Experimental Substantiation of Operating Modes of Convective Infrared Drying of Flax Straw

Vestnik of Ulyanovsk state agricultural academy

English

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

Food and Bioprocess Technology

Manufacturing Engineering

Process Chemistry

English

Mathematical Modeling of the Kinetics of Strawberry Pulp Convective Drying and the Effect of Ascorbic Acid on Strawberry Pulp Color Preservation

Journal on Processing and Energy in Agriculture

English

Mathematical Modelling the Drying Kinetics of Beetroot Strips During Convective Drying at Different Temperatures

Defence Life Science Journal

Molecular Biology

Biological Sciences

English

Application of Power Ultrasound on the Convective Drying of Fruits and Vegetables: Effects on Quality

Journal of the Science of Food and Agriculture

English