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Drying Technology
An International Journal
Volume 29, 2011 - Issue 3
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Original Articles

How to Meet the Freeze Drying Standard in Combined Drying Processes: Pre and Finish Drying of Carrot Dice

Matthias Rother Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe, GermanyCorrespondence[email protected]
,
Philipp Steimle Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe, Germany
,
Volker Gaukel Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe, Germany
&
Heike P. Schuchmann Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe, Germany
Pages 266-277 | Published online: 06 Feb 2011

Citations (12)

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Read on this site (7)

Tim Siebert, Andreas Becker, Mirko Bunzel, Marcus Zuber, Elias Hamann, Tilo Baumbach, Heike P. Karbstein & Volker Gaukel. (2020) Evaluation of the usefulness of serial combination processes for drying of apples. Drying Technology 38:10, pages 1274-1290.
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Tim Siebert, Marcus Zuber, Elias Hamann, Tilo Baumbach, Heike P. Karbstein & Volker Gaukel. (2020) Micro-CT visualization of structure development during freeze-drying processes. Drying Technology 38:3, pages 376-384.
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Tim Siebert, Marcus Zuber, Sabine Engelhardt, Tilo Baumbach, Heike P. Karbstein & Volker Gaukel. (2019) Visualization of crust formation during hot-air-drying via micro-CT. Drying Technology 37:15, pages 1881-1890.
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Tim Siebert, Vanessa Gall, Heike P. Karbstein & Volker Gaukel. (2018) Serial combination drying processes: A measure to improve quality of dried carrot disks and to reduce drying time. Drying Technology 36:13, pages 1578-1591.
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G. Musielak & A. Kieca. (2014) Influence of Varying Microwave Power during Microwave–Vacuum Drying on the Drying Time and Quality of Beetroot and Carrot Slices. Drying Technology 32:11, pages 1326-1333.
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Lue-lue Huang & Min Zhang. (2012) Trends in Development of Dried Vegetable Products as Snacks. Drying Technology 30:5, pages 448-461.
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SachinV. Jangam. (2011) An Overview of Recent Developments and Some R&D Challenges Related to Drying of Foods. Drying Technology 29:12, pages 1343-1357.
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Articles from other publishers (5)

Kay Khaing Hnin, Min Zhang, Bin Wang & Sakamon Devahastin. (2019) Different drying methods effect on quality attributes of restructured rose powder-yam snack chips. Food Bioscience 32, pages 100486.
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Yangyang Jia, Ibrahim Khalifa, Lanlan Hu, Wei Zhu, Jin Li, Kaikai Li & Chunmei Li. (2019) Influence of three different drying techniques on persimmon chips’ characteristics: A comparison study among hot-air, combined hot-air-microwave, and vacuum-freeze drying techniques. Food and Bioproducts Processing 118, pages 67-76.
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V. Gaukel, T. Siebert & U. Erle. 2017. The Microwave Processing of Foods. The Microwave Processing of Foods 152 178 .
Tamás Antal & Benedek Kerekes. (2016) Investigation of Hot Air- and Infrared-Assisted Freeze-Drying of Apple. Journal of Food Processing and Preservation 40:2, pages 257-269.
Crossref
Tamás Antal, Benedek Kerekes, László Sikolya & Mohamed Tarek. (2015) Quality and Drying Characteristics of Apple Cubes Subjected to Combined Drying (FD Pre-Drying and HAD Finish-Drying). Journal of Food Processing and Preservation 39:6, pages 994-1005.
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