Citations (57)
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Özgül Altay, Esin Selçuk, Rabia Akçay Salık, Özgün Köprüalan Aydın & Figen Kaymak Ertekin. (2023) Effects of pre-drying methods on physicochemical, textural and color quality attributes of explosive puffed dried mandarin snacks. Drying Technology 41:11, pages 1893-1906.
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Fernanda Rezende Abrahão & Jefferson Luiz Gomes Corrêa. (2023) Osmotic dehydration: More than water loss and solid gain. Critical Reviews in Food Science and Nutrition 63:17, pages 2970-2989.
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Jia Guo, Chun-ju Liu, Yue Li, Jia-xin Liu, Song Jiang, Da-jing Li, Jiang-feng Song, Li-ying Niu, Zhong-yuan Zhang & Min Zhang. (2022) Effect of sucrose and citric acid on the quality of explosion puffing dried yellow peach slices. Drying Technology 40:13, pages 2783-2793.
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Yuejin Yuan, Zhe Zhao, Lu Wang, Yingying Xu, Haifeng Chen, Lingbo Kong & Dong Wang. (2022) Process optimization of CO2 high-pressure and low-temperature explosion puffing drying for apple chips using response surface methodology. Drying Technology 40:1, pages 100-115.
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Bhakti Shinde & Hosahalli S. Ramaswamy. (2020) Evaluation of mass transfer kinetics and quality of microwave‐osmotic dehydrated mango cubes under continuous flow medium spray (MWODS) conditions in sucrose syrup as moderated by dextrose and maltodextrin supplements. Drying Technology 38:8, pages 1036-1050.
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Aline Jorge, Evaldo Toniolo Kubaski, João Carlos Colmenero, Thiago Sequinel, Rodrigo Sequinel & Sergio Mazurek Tebcherani. (2015) Analytic Hierarchy Process Applied to the Choice of a Long-Life Tomato (Lycopersicon esculentum Mill) Drying System. Drying Technology 33:10, pages 1180-1187.
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Chonlada Raikham, Somkiat Prachayawarakorn, Adisak Nathakaranakule & Somchart Soponronnarit. (2015) Influences of Pretreatments and Drying Process Including Fluidized Bed Puffing on Quality Attributes and Microstructural Changes of Banana Slices. Drying Technology 33:8, pages 915-925.
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S.J. Kowalski & D. Mierzwa. (2013) Influence of Osmotic Pretreatment on Kinetics of Convective Drying and Quality of Apples. Drying Technology 31:15, pages 1849-1855.
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V.P. Oikonomopoulou & M.K. Krokida. (2013) Novel Aspects of Formation of Food Structure during Drying. Drying Technology 31:9, pages 990-1007.
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V. Oikonomopoulou, M. Krokida & V. Karathanos. (2013) Influence of Structure on Saltiness and Sweetness of Dehydrated Food Products. Drying Technology 31:7, pages 837-847.
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Kejing An, Hui Li, Dandan Zhao, Shenghua Ding, Hongyan Tao & Zhengfu Wang. (2013) Effect of Osmotic Dehydration with Pulsed Vacuum on Hot-Air Drying Kinetics and Quality Attributes of Cherry Tomatoes. Drying Technology 31:6, pages 698-706.
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Yue Li, Han Zhao, Kexin Xiang, Dajing Li, Chunju Liu, Haiou Wang, Wenqian Pang, Liying Niu, Rui Yu & Xiyun Sun. (2024) Factors affecting chemical and textural properties of dried tuber, fruit and vegetable. Journal of Food Engineering 365, pages 111828.
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Surapit Tabtiang, Aswin Yodrux, Chatchai Nimmol, Somkiat Prachayawarakorn & Somchart Soponronnarit. (2023) Effects of thermal pretreatment and puffing medium variously modify the microstructure and quality of crisps obtained from two banana varieties. Journal of Stored Products Research 104, pages 102199.
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Yuqiao Ren, Ying Fu & Da-Wen Sun. (2023) Analyzing the effects of nonthermal pretreatments on the quality of microwave vacuum dehydrated beef using terahertz time-domain spectroscopy and near-infrared hyperspectral imaging. Food Chemistry 428, pages 136753.
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Serap Berktas, Mustafa Cam, Pelin Salum & Zafer Erbay. (2023) Microwave drying of quince coated with seed gum and pectin: A Taguchi optimization, techno‐functional properties, and aromatic compounds. Journal of Food Science 88:7, pages 2919-2932.
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Denis Del Sagrario Garcia-Marquez, Isaac Andrade-Gonzalez, Arturo-Moises Chavez-Rodriguez, Mayra I Montero-Cortes & Vania Sbeyde Farias-Cervantes. (2022) Prototype of a Solar Collector with the Recirculation of Nanofluids for a Convective Dryer. International Journal of Renewable Energy Development 11:4, pages 1124-1133.
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Ravi Pandiselvam, Yamini Tak, Emine Olum, O. J. Sujayasree, Yeliz Tekgül, Gülşah Çalışkan Koç, Manpreet Kaur, Pratik Nayi, Anjineyulu Kothakota & Manoj Kumar. (2021) Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food. Journal of Texture Studies 53:6, pages 737-762.
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Surapit Tabtiang, Aswin Yodrux, Chatchai Nimmol, Somkiat Prachayawarakorn & Somchart Soponronnarit. (2022) Effects of variety and ripening level on chemical composition, microstructure change, and qualities of crisp bananas. Journal of Food Processing and Preservation 46:3.
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Bhakti Shinde & Hosahalli S. Ramaswamy. (2022) Maltodextrin Moderated Microwave Osmotic Dehydration of Mango Cubes with Finish Air-Drying: Optimum Considerations. Journal of Composites Science 6:2, pages 56.
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Surapit Tabtiang, Patcharee Umroong & Somchart Soponronnarit. (2021) Comparative study of the effects of thermal blanching pretreatments and puffing temperature levels on the microstructure and qualities of crisp banana slices. Journal of Food Process Engineering 45:1.
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Jaqueline O. de Moraes, Pamela Andreani, Bernardo H.P. Murta, Jade V. Link, Giustino Tribuzi, João B. Laurindo, Stephan Paul & Bruno A.M. Carciofi. (2022) Mechanical-acoustical measurements to assess the crispness of dehydrated bananas at different water activities. LWT 154, pages 112822.
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Bhakti Shinde & Hosahalli S. Ramaswamy. (2021)
Optimization of maltodextrin (
10DE
)—Sucrose moderated microwave osmotic dehydration of mango cubes under continuous flow spray mode (
MWODS
) conditions
. Journal of Food Process Engineering 44:11.
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Monika Janowicz, Agnieszka Ciurzyńska & Andrzej Lenart. (2021) Effect of Osmotic Pretreatment Combined with Vacuum Impregnation or High Pressure on the Water Diffusion Coefficients of Convection Drying: Case Study on Apples. Foods 10:11, pages 2605.
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Chun-ju Liu, You-lin Xue, Jia Guo, Han-ci Ren, Song Jiang, Da-jing Li, Jiang-feng Song & Zhong-yuan Zhang. (2021) Citric acid and sucrose pretreatment improves the crispness of puffed peach chips by regulating cell structure and mechanical properties. LWT 142, pages 111036.
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Cunshan Zhou, Zezhi Wang, Xule Wang, Abu EA Yagoub, Haile Ma, Yanhui Sun & Xiaojie Yu. (2020) Effects of tri‐frequency ultrasound‐ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk. Journal of the Science of Food and Agriculture 101:7, pages 2809-2817.
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Muhammad Tayyab Rashid, Mushtaque Ahmed Jatoi, Bushra Safdar, Asif Wali, Rana Muhammad Aadil, Frederick Sarpong & Haile Ma. (2020) Modeling the drying of ultrasound and glucose pretreated sweet potatoes: The impact on phytochemical and functional groups. Ultrasonics Sonochemistry 68, pages 105226.
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Bui My Trang, Son Young Lan, Ji Hyun Park, Hyun Wook Jang, Kyung Mi Kim, Yong Sik Cho, Young Hwang & Ha Yun Kim. (2020) The Effects of Pretreatment Methods on Quality Characteristic of Hot Air-dried Sweet Potato Slices. Food Engineering Progress 24:3, pages 164-170.
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Xiao Li, Jinfeng Bi, Xin Jin, Xuan Li, Yuanyuan Zhao & Yue Song. (2020) Effect of pectin osmosis or degradation on the water migration and texture properties of apple cube dried by instant controlled pressure drop drying (DIC). LWT 125, pages 109202.
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Jian Peng, Jinfeng Bi, Jianyong Yi, Karim Allaf, Colette Besombes, Xin Jin, Xinye Wu, Jian Lyu & Mian Noor Hussain Asghar Ali. (2019) Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC)‐dried carrot chips. Journal of the Science of Food and Agriculture 99:14, pages 6248-6257.
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Camel Lagnika, Paul A.F. Houssou, Valere Dansou, Abel B. Hotegni, Abdou Madjid O. AMOUSSA, Flora Y. Kpotouhedo, Sanni A. Doko & Latifou Lagnika. (2019) Physico-Functional and Sensory Properties of Flour and Bread Made from Composite Wheat-Cassava. Pakistan Journal of Nutrition 18:6, pages 538-547.
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Mian Noor Hussain Asghar Ali, Jian Peng, Jinfeng Bi, Jianyong Yi & YuanYuan Zhao. (2018) Effects of Instant Controlled Pressure Drop (DIC) Drying on the Texture and Tissue Morphology of Fruits and Vegetables. International Journal of Food Engineering 14:7-8.
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Carla I.A. La Fuente & Celso C. Lopes. (2018) HTST puffing in order to produce crispy banana - The effect of the step-down treatment prior to air-drying. LWT 92, pages 324-329.
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Özge SÜFER, Hande DEMIR & Seda SEZER. (2018) Convective and microwave drying of onion slices regarding texture attributes. Czech Journal of Food Sciences 36:2, pages 187-193.
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Fan Xiaoping, Wang Yajun, Zou Zijue, Wu Fangying & Ying Danyang. (2018) A Review on Explosion Puffing Technology for Fruits and Vegetables. ETP International Journal of Food Engineering, pages 332-336.
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Linyan Zhou, Xueyuan Wang, Jinfeng Bi, Xuan Liu, Jianyong Yi & Xinye Wu. (2018) Effect of different moisture equilibration process on the quality of apple chips dried by instant controlled pressure drop (dic)-assisted hot air drying. Journal of Food Processing and Preservation 42:1, pages e13316.
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Pengfei Zhang, Linyan Zhou, Jinfeng Bi, Xuan Liu, Jian Lyu, Qinqin Chen & Xinye Wu. (2017) Drying Kinetics and Quality Attributes of Peach Cylinders as Affected by Osmotic Pretreatments and Infrared Radiation Drying. International Journal of Food Engineering 13:5.
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Livia Chaguri, Mariana S. Sanchez, Verônica P. Flammia & Carmen C. Tadini. (2016) Green Banana (Musa cavendishii) Osmotic Dehydration by Non-Caloric Solutions: Modeling, Physical-Chemical Properties, Color, and Texture. Food and Bioprocess Technology 10:4, pages 615-629.
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Surapit Tabtiang, Somkiat Prachayawarakorn & Somchart Soponronnarit. (2017) Optimum condition of producing crisp osmotic banana using superheated steam puffing. Journal of the Science of Food and Agriculture 97:4, pages 1244-1251.
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Somkiat Prachayawarakorn, Chonlada Raikham & Somchart Soponronnarit. (2015) Effects of ripening stage and steaming time on quality attributes of fat free banana snack obtained from drying process including fluidized bed puffing. Journal of Food Science and Technology 53:2, pages 946-955.
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