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Paula Ramos Antoniolli, Cristhiane Caroline Ferrari, Daniele Fidelis Borges & Sílvia Pimentel Marconi Germer. (2023) Sorption isotherms, glass transition and storage stability of drum-dried mango peels obtained with and without process additives. Drying Technology 41:3, pages 378-389.
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Samíria de Jesus Lopes Santos, Hayana Karen Ferreira Canto, Luiza Helena Meller da Silva & Antonio Manoel da Cruz Rodrigues. (2022) Characterization and properties of purple yam (Dioscorea trifida) powder obtained by refractance window drying. Drying Technology 40:6, pages 1103-1113.
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Izabela Staniszewska, Łukasz Dzadz, Hong-Wei Xiao & Magdalena Zielinska. (2022) Evaluation of storage stability of dried cranberry powders based on the moisture sorption isotherms and glass transition temperatures. Drying Technology 40:1, pages 89-99.
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Maira Akemi Casagrande Yamato, Vanessa Martins da Silva, Elaine de Cássia Guerreiro Souza, Cristhiane Caroline Ferrari & Silvia Pimentel Marconi Germer. (2020) Stability of mango flakes obtained by drum drying with different additives. Drying Technology 38:3, pages 361-375.
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Kirti Jalgaonkar, Manoj Kumar Mahawar, Rajesh Kumar Vishwakarma, Uma Shanker Shivhare & V. Eyarkai Nambi. (2020) Optimization of process condition for preparation of sapota bar using Refractance window drying method. Drying Technology 38:3, pages 269-278.
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Agnieszka Ciurzyńska, Joanna Bajno, Ignacy Olsiński, Agata Pisarska, Ewa Ostrowska-Ligęza, Zbigniew Pałacha & Andrzej Lenart. (2018) Sorption properties and phase transitions temperature of freeze-dried strawberry model based on hydrocolloids with a tailored structure. Drying Technology 36:10, pages 1209-1223.
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Hosein Rostami, Danial Dehnad, Seid Mahdi Jafari & Hamid Reza Tavakoli. (2018) Evaluation of physical, rheological, microbial, and organoleptic properties of meat powder produced by Refractance Window drying. Drying Technology 36:9, pages 1076-1085.
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Isabela Portelinha Tonin, Cristhiane Caroline Ferrari, Marta Gomes da Silva, Karen Linelle de Oliveira, Maria Isabel Berto, Vanessa Martins da Silva & Silvia Pimentel Marconi Germer. (2018) Performance of different process additives on the properties of mango powder obtained by drum drying. Drying Technology 36:3, pages 355-365.
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O. A. Caparino, C. I. Nindo, J. Tang, S. S. Sablani, B. P. Chew, B. D. Mathison, J. K. Fellman & J. R. Powers. (2017) Physical and chemical stability of Refractance Window®–dried mango (Philippine ‘Carabao’ var.) powder during storage. Drying Technology 35:1, pages 25-37.
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Xu Duan, Xiaotong Yang, Guangyue Ren, Yuqi Pang, Lili Liu & Yunhong Liu. (2016) Technical aspects in freeze-drying of foods. Drying Technology 34:11, pages 1271-1285.
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M. Castoldi, M. F. Zotarelli, A. Durigon, B. A. M. Carciofi & J. B. Laurindo. (2015) Production of Tomato Powder by Refractance Window Drying. Drying Technology 33:12, pages 1463-1473.
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M. J. Ortiz-Jerez & C. I. Ochoa-Martínez. (2015) Heat Transfer Mechanisms in Conductive Hydro-Drying of Pumpkin (Cucurbita maxima) Pieces. Drying Technology 33:8, pages 965-972.
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Articles from other publishers (31)
Narjes Nadali, Abolfazl Pahlevanlo, Mahboobe Sarabi-Jamab & Shahin Zomorodi. (2023) Production of probiotic powdered barberry (Berberis vulgaris) juice by cast-tape drying technique. LWT 190, pages 115513.
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Rundong Yao, Xiaolou Huang, Hanqing Cong, Fei Qiao, Yunjiang Cheng & Yeyuan Chen. (2022) Selection and Identification of a Reference Gene for Normalizing Real-Time PCR in Mangos under Various Stimuli in Different Tissues. Horticulturae 8:10, pages 882.
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Ruchika Zalpouri, Manpreet Singh, Preetinder Kaur & Sukhmeet Singh. (2022) Refractance Window Drying–a Revisit on Energy Consumption and Quality of Dried Bio-origin Products. Food Engineering Reviews 14:2, pages 257-270.
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Eduardo Rurush, María Alvarado, Paola Palacios, Yeimy Flores, Meliza Lindsay Rojas & Alberto Claudio Miano. (2022) Drying kinetics of blueberry pulp and mass transfer parameters: Effect of hot air and refractance window drying at different temperatures. Journal of Food Engineering 320, pages 110929.
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Eric Araya, Helena Nuñez, Natalia Ramírez, Aldonza Jaques, Ricardo Simpson, María Escobar, Pablo Escalona, Oscar Vega-Castro & Cristian Ramírez. (2022) Exploring The Potential Acceleration of Granny Smith Apple Drying By Pre-Treatment With CO2 Laser Microperforation. Food and Bioprocess Technology 15:2, pages 391-406.
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Ana Caroline FRABETTI, Angelise DURIGON, João LAURINDO, Jaqueline Oliveira de MORAES & Bruno CARCIOFI. (2022) Physicochemical characterization and quantification of bioactive compounds of guava powder produced by cast-tape drying. Food Science and Technology 42.
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Ana Caroline Cichella Frabetti, Jaqueline Oliveira de Moraes, Alexia Souza Porto, Raquel da Silva Simão & João Borges Laurindo. (2021) Strawberry-hydrocolloids dried by continuous cast-tape drying to produce leather and powder. Food Hydrocolloids 121, pages 107041.
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Naveen Kumar Mahanti, Subir Kumar Chakraborty, Anjali Sudhakar, Deepak Kumar Verma, Shiva Shankar, Mamta Thakur, Smita Singh, Soubhagya Tripathy, Alok Kumar Gupta & Prem Prakash Srivastav. (2021) Refractance WindowTM-Drying vs. other drying methods and effect of different process parameters on quality of foods: A comprehensive review of trends and technological developments. Future Foods 3, pages 100024.
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Roji Waghmare. (2021) Refractance window drying: A cohort review on quality characteristics. Trends in Food Science & Technology 110, pages 652-662.
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Cristhiane Caroline Ferrari, Marcelo Antonio Morgano & Silvia Pimentel Marconi Germer. (2021) Evaluation of water sorption isotherm, glass transistion temperature, vitamin C and color stability of mango peel powder during storage. SN Applied Sciences 3:2.
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Asli Can Karaca, Hakan Baskaya, Onder Guzel & Muhammet Mehmet Ak. (2020) Characterization of some physicochemical properties of spray‐dried and freeze‐dried sour cherry powders. Journal of Food Processing and Preservation 44:12.
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Keren Agyekumwaa Addo, Jinfeng Bi, Qinqin Chen, Bhesh Bhandari, Jian Lyu, Xinye Wu, Xinwen Jin, Yening Qiao, Haonao Hou & Chunhong Li. (2020) Assessment of Anticaking Agent on Caking Behavior of Jujube Amorphous Powder via Glass Transition and State Diagram. Food and Bioprocess Technology 13:9, pages 1588-1599.
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Raju Sasikumar, Mrityunjoy Das, Jatindra Kumar Sahu & Sankar Chandra Deka. (2020)
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Luis Puente-Díaz, Oliver Spolmann, Diego Nocetti, Liliana Zura-Bravo & Roberto Lemus-Mondaca. (2020) Effects of Infrared-Assisted Refractance Window™ Drying on the Drying Kinetics, Microstructure, and Color of Physalis Fruit Purée. Foods 9:3, pages 343.
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Deepika Shende & Ashis K Datta. (2019) Refractance window drying of fruits and vegetables: a review. Journal of the Science of Food and Agriculture 99:4, pages 1449-1456.
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Yunhong Liu, Ya Zeng, Qi Wang, Changying Sun & Huihan Xi. (2019) Drying characteristics, microstructure, glass transition temperature, and quality of ultrasound‐strengthened hot air drying on pear slices. Journal of Food Processing and Preservation 43:3, pages e13899.
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Keren Agyekumwaa Addo, Jinfeng Bi, Qinqin Chen, Xinye Wu, Mo Zhou, Jian Lyu & Jianxin Song. (2019) Understanding the caking behavior of amorphous jujube powder by powder rheometer. LWT 101, pages 483-490.
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S. Franco, A. Jaques, M. Pinto, M. Fardella, P. Valencia, H. Núñez, C. Ramírez & R. Simpson. (2019) Dehydration of salmon (Atlantic salmon), beef, and apple (Granny Smith) using Refractance window™: Effect on diffusion behavior, texture, and color changes. Innovative Food Science & Emerging Technologies 52, pages 8-16.
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Boris Nemzer, Luis Vargas, Xiaoyan Xia, Marsha Sintara & Hao Feng. (2018) Phytochemical and physical properties of blueberries, tart cherries, strawberries, and cranberries as affected by different drying methods. Food Chemistry 262, pages 242-250.
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L.M. Raghavi, J.A. Moses & C. Anandharamakrishnan. (2018) Refractance window drying of foods: A review. Journal of Food Engineering 222, pages 267-275.
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Suwalee Fongin, Kiyoshi Kawai, Nathdanai Harnkarnsujarit & Yoshio Hagura. (2017) Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits. Journal of Food Engineering 210, pages 91-97.
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Marta Fernanda Zotarelli, Vanessa Martins da Silva, Angelise Durigon, Miriam Dupas Hubinger & João Borges Laurindo. (2017) Production of mango powder by spray drying and cast-tape drying. Powder Technology 305, pages 447-454.
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Niédila Nascimento Alves, Ghazi Ben Messaoud, Stéphane Desobry, José Maria Correia Costa & Sueli Rodrigues. (2016) Effect of drying technique and feed flow rate on bacterial survival and physicochemical properties of a non-dairy fermented probiotic juice powder. Journal of Food Engineering 189, pages 45-54.
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Angelise Durigon, Paula Gimenez de Souza, Bruno Augusto Mattar Carciofi & João Borges Laurindo. (2016) Cast-tape drying of tomato juice for the production of powdered tomato. Food and Bioproducts Processing 100, pages 145-155.
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Jin-Hong Zhao, Yang Ding, Ying Nie, Hong-Wei Xiao, Yu Zhang, Zhen Zhu & Xuan-Ming Tang. (2016) Glass transition and state diagram for freeze-dried Lentinus edodes mushroom. Thermochimica Acta 637, pages 82-89.
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Vahid Baeghbali, Mehrdad Niakousari & Asgar Farahnaky. (2016) Refractance Window drying of pomegranate juice: Quality retention and energy efficiency. LWT - Food Science and Technology 66, pages 34-40.
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M.Z. Islam, Yutaka Kitamura, Yoshitsugu Yamano & Mai Kitamura. (2016) Effect of vacuum spray drying on the physicochemical properties, water sorption and glass transition phenomenon of orange juice powder. Journal of Food Engineering 169, pages 131-140.
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Liangyu Wu, Luz Sanguansri & Mary Ann Augustin. (2015) Processing treatments enhance the adsorption characteristics of epigallocatechin-3-gallate onto apple pomace. Journal of Food Engineering 150, pages 75-81.
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