Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying

By M. Maskan. 2001

627 citations recorded by the source corpus.

Subfields: Food Science, Mechanics of Materials

View Paper: https://www.semanticscholar.org/paper/e1137a769571284b6fc0441a76fa58883576ead2

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. J. S. Roberts
2. J. Srikiatden
3. Tanmay Basak
4. S. Chandrasekaran
5. Shriram Ramanathan

In Mechanics of Materials

1. J. S. Roberts
2. J. Srikiatden
3. Tanmay Basak
4. S. Chandrasekaran

Citations in the corpus

• Moisture Transfer in Solid Food Materials: A Review of Mechanisms, Models, and Measurements (2007, background): “Due to an increasing resistance to the use of chemicals as food preservatives, high quality dried foods with good rehydration properties are a renewed interest in drying operations.([4]) In addition to preservation, drying of food products is intended to improve product stability, decrease shipping ”
• Microwave food processing—A review (2013, background): “Also, kiwifruits dried by combined hot air- microwave displayed higher rehydration capacity than those of kiwifruits dried by sole microwave or hot air drying [Maskan, 2001].”
• Kinetics of colour change of kiwifruits during hot air and microwave drying (2001, methodology): “The details of drying experiment were presented in a previous study (Maskan, 2001).”