Kinetics of colour change of kiwifruits during hot air and microwave drying
By M. Maskan. 2001
836 citations recorded by the source corpus.
Subfields: Analytical Chemistry, Food Science, Mechanics of Materials
View Paper: https://www.semanticscholar.org/paper/c5bdc803cc520859c79b776a0c35a67c25459918
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In Analytical Chemistry
In Food Science
In Mechanics of Materials
Citations in the corpus
- Microwave material processing—a review (2012, neutral): “Blanching and dehydration of potato cubes [159] [161] [162,163] [164] [165] [166] [167] [168] [169] [170] [171] [160] [160] [172] [173] [174]”
- Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying (2001, background): “The details of colour change were presented in another study (Maskan, 2001).”
- Kinetics of colour change of bamboo shoot slices during microwave drying (2011, methodology): “Total colour change (DE) could be characterised by the zero-order model and was found to be in agreement with earlier reported literature, kiwifruits (Maskan, 2000), okra (Dadalı et al.”
- Colour Measurement and Analysis in Fresh and Processed Foods: A Review (2012, methodology): “air ± MW drying Maximum output of 700 W at 2,450 MHz L, a, b, chroma, Hue, ΔE, and (BI) Zero-order, first-order Maskan (2001) Pineapple concentrate Microwave vacuum, evaporation (MVE), microwave heating evaporation (MHE), and rotary vacuum evaporation (RVE) L, a, b, ΔE, and browning index…”