Pretreated Indian Gooseberry (Emblica officinalis) Segments: Kinetic, Quality and Microstructural Parameters
Authors:
- 17 May 2021
- journal article
- research article
- Published by Springer Nature in Journal of The Institution of Engineers (India): Series A
- Vol. 102 (2) , 523-534
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
- Physical and chemical characteristics of different cultivars of Indian gooseberry (Emblica officinalis)Journal of Food Science and Technology, 2019
- Effect of blanching on the dielectric properties and microwave vacuum drying behavior of Agaricus bisporus slicesInnovative Food Science & Emerging Technologies, 2015
- Comparison of Three Blanching Treatments on the Color and Anthocyanin Level of the Microwave-Assisted Spouted Bed Drying of Purple Flesh Sweet PotatoDrying Technology, 2014
- Effect of air temperature, slice thickness and pretreatment on drying and rehydration of tomatoInternational Journal of Food Science and Technology, 2013
- Textural properties of mango cultivars during ripeningJournal of Food Science and Technology, 2011
- Fluidized Bed Drying of Aonla (Emblica officinalis)Drying Technology, 2007
- Effects of drying methods and conditions on drying kinetics and quality of Indian gooseberry flakeLWT, 2005
- Characterization of vacuum microwave, air and freeze dried carrot slicesFood Research International, 1998
- Drying Soybeans With Heated AirTransactions of the ASAE, 1973
- The Rate of Drying of Solid Materials.Journal of Industrial & Engineering Chemistry, 1921