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K. C. Katkar, I. L. Pardeshi, S. B. Swami, Durgawati, P. P. Sutar, K. A. Athmaselvi & P. B. Sontakke. (2024) Study on high temperature short time (HTST) hot air puffing of rice. Drying Technology 42:3, pages 563-575.
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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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Qi Gao, Jia-Nan Chen, Jian-Chao Zhang, Chun-Ju Liu, Da-Jing Li, Chun-Quan Liu, Masaru Tanokura & You-Lin Xue. (2022) Comparison of explosion puffing drying with other methods on the physicochemical properties and volatiles of yam (Dioscorea opposita thunb.) chips through multivariate analysis. Drying Technology 40:7, pages 1405-1420.
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Yayuan Xu, Xumin Lang, Yadong Xiao, Dajing Li, Chunquan Liu, Jiangfeng Song, Zhongyuan Zhang, Chunju Liu, Ning Jiang, Min Zhang & Cunshan Zhou. (2022) Study on drying efficiency, uniformity, and physicochemical characteristics of carrot by tunnel microwave drying combined with explosion puffing drying. Drying Technology 40:2, pages 416-429.
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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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Xiaole Sui, Ya Zhao, Xin Zhang, Yuexiang Zhang, Lanlan Zhu, Zhongxiang Fang & Qilong Shi. (2022) Hydrocolloid coating pretreatment makes explosion puffing drying applicable in protein-rich foods – A case study of scallop adductors. Drying Technology 40:1, pages 50-64.
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Jian Lyu, Jinfeng Bi, Fengzhao Wang, Xin Jin, Xinye Wu & Jin Xie. (2021) Recent developments and trends of instant controlled pressure drop drying-a review. Drying Technology 39:11, pages 1704-1719.
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Chunju Liu, Jiaxin Liu, Dajing Li, Chunquan Liu, Zhongyuan Zhang, Ning Jiang, Liying Niu, Min Zhang & Jinjin Cheng. (2020) Cell wall components, cell morphology, and mechanical properties of peach slices submitted to drying. Drying Technology 38:13, pages 1776-1789.
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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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You-Lin Xue, Jia-Nan Chen, Hao-Ting Han, Chun-Ju Liu, Qi Gao, Jia-Heng Li, Da-Jing Li, Masaru Tanokura & Chun-Quan Liu. (2020) Multivariate analyses of the physicochemical properties of turnip (Brassica rapa L.) chips dried using different methods. Drying Technology 38:4, pages 411-419.
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Kalina Lígia Cavalcante de Almeida Farias Aires, Wilton Pereira da Silva, Juarez Everton de Farias Aires, Aluízio Freire da Silva Júnior & Cleide Maria Diniz Pereira da Silva e Silva. (2019) Convective drying of osmotically dehydrated apples described by three-dimensional numerical solution of the diffusion equation with analysis of water effective diffusivity spatial distribution. Drying Technology 37:16, pages 2034-2046.
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Jiangfeng Song, Gorby Gonzalles, Jun Liu, Zhuqing Dai, Dajing Li, Chunquan Liu & Min Zhang. (2019) Optimization of explosion puffing drying for high-value yellow-fleshed peach crisps using response surface methodology. Drying Technology 37:8, pages 929-940.
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Kun Gao, Linyan Zhou, Jinfeng Bi, Jianyong Yi, Xinye Wu & Min Xiao. (2017) Research on the nonenzymatic browning reactions in model systems based on apple slices dried by instant controlled pressure drop drying. Drying Technology 35:11, pages 1302-1311.
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Articles from other publishers (27)
Monalisa Sahoo, Vivek Kumar & S.N. Naik. (2024) Convective drying of bitter yam slices (Dioscorea bulbifera): Mass transfer dynamics, color kinetics, and understanding the microscopic microstructure through MATLAB image processing. Food Physics 1, pages 100016.
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Dandan Wang, Wenfang Han, Liu Shi, Xiaojia Guo, Sheng Chen, Lang Chen, Yu Qiao, Wenjin Wu, Jiangtao Li & Lan Wang. (2023) Effects of explosion puffing on surimi-starch blends: Structural characteristics, physicochemical properties, and digestibility. LWT 183, pages 114902.
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Xi Chen, Yayuan Tang, Zhen Wei, Zhonglin Deng, Zhichun Li, Li Li, Xuemei He & Jian Sun. (2023) Study on Quality Change and Processing Suitability Evaluation of the Low-Temperature Vacuum Frying of Bananas. Foods 12:9, pages 1822.
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Kubra Ozkan, Ayse Karadag, Osman Sagdic, Fahriye Seyma Ozcan & Hayrettin Ozer. (2022) The effects of different drying methods on the sugar, organic acid, volatile composition, and textural properties of black ‘Isabel’ grape. Journal of Food Measurement and Characterization 17:2, pages 1852-1861.
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Pramod P. Aradwad, Arun Kumar Thirumani Venkatesh & Indra Mani. (2022)
Infrared drying of apple (
Malus domestica
) slices: Effect on drying and color kinetics, texture, rehydration, and microstructure
. Journal of Food Process Engineering 46:2.
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Riddhi Rane, Thankamani Marar, Sachin K Sonawane & Ashish Dabade. (2022) A review on Instant Controlled Pressure Drop Technology (DIC) associated with Drying technology and effect on quality characteristics. Food Chemistry Advances 1, pages 100114.
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Dmitry Khudyakov, Maksim Sosnin, Ivan Shorstkii & Charles Odilichukwu R. Okpala. (2022) Cold filamentary microplasma pretreatment combined with infrared dryer: Effects on drying efficiency and quality attributes of apple slices. Journal of Food Engineering 329, pages 111049.
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Lina Hu, Jinfeng Bi, Xin Jin & Ruud van der Sman. (2022) Microstructure evolution affecting the rehydration of dried mushrooms during instant controlled pressure drop combined hot air drying (DIC-HA). Innovative Food Science & Emerging Technologies 79, pages 103056.
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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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Xiaoyan Song, Yuchen Luan, Yao Wang, Zuo Song & Baolin Liu. (2022) Vacuum cooling treatment can improve the texture properties of frozen pre‐fried chicken nuggets compared with air cooling. Journal of Food Processing and Preservation 46:2.
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Özgün Köprüalan, Özgül Altay, Anıl Bodruk & Figen Kaymak-Ertekin. (2021) Effect of hybrid drying method on physical, textural and antioxidant properties of pumpkin chips. Journal of Food Measurement and Characterization 15:4, pages 2995-3004.
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Pushun Xi, Danshi Zhu, Yusi Shen, Xiaojun Ren & Yueyi Zhang. (2021) Construction of Shelf-Life Prediction Model for Golden Delicious Apple Based on Electronic Nose. Journal of Physics: Conference Series 1952:4, pages 042009.
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Shunbo Yang, Nini Hao, Zhipeng Meng, Yingjuan Li & Zhengyang Zhao. (2021) Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS–SPME with GC–MS. Foods 10:5, pages 1051.
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Ozan Kahraman, Amir Malvandi, Luis Vargas & Hao Feng. (2021) Drying characteristics and quality attributes of apple slices dried by a non-thermal ultrasonic contact drying method. Ultrasonics Sonochemistry 73, pages 105510.
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Lei Feng, Yayuan Xu, Yadong Xiao, Jiangfeng Song, Dajing Li, Zhongyuan Zhang, Chunquan Liu, Chunju Liu, Ning Jiang, Min Zhang & Cunshan Zhou. (2021) Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples. Food Chemistry 338, pages 128015.
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Jianyong Yi, Yuanyuan Zhao, Jinfeng Bi, Chunhui Hou, Jian Peng & Yuxia Guo. (2020) Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips. Journal of the Science of Food and Agriculture 100:13, pages 4858-4869.
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Danshi Zhu, Xiaojun Ren, Liwei Wei, Xuehui Cao, Yonghong Ge, He Liu & Jianrong Li. (2020) Collaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue. Scientia Horticulturae 260, pages 108879.
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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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Jian Peng, Jinfeng Bi, Jianyong Yi, Xinye Wu, Mo Zhou, Yuanyuan Zhao & Jia'ning Liu. (2019) Characteristics of cell wall pectic polysaccharides affect textural properties of instant controlled pressure drop dried carrot chips derived from different tissue zone. Food Chemistry 293, pages 358-367.
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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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Jian Peng, Jinfeng Bi, Jianyong Yi, Xinye Wu, Mo Zhou, Jian Lyu & Jia’ning Liu. (2018) Engineering Texture Properties of Instant Controlled Pressure Drop (DIC) Dried Carrot Chips via Modulating Osmotic Conditions. Food and Bioprocess Technology 11:9, pages 1674-1685.
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Jian Peng, Jianyong Yi, Jinfeng Bi, Qinqin Chen, Xinye Wu, Mo Zhou & Jia'ning Liu. (2018) Freezing as pretreatment in instant controlled pressure drop (DIC) texturing of dried carrot chips: Impact of freezing temperature. LWT 89, pages 365-373.
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Min Xiao, Jianyong Yi, Jinfeng Bi, Yuanyuan Zhao, Jian Peng, Chunhui Hou, Jian Lyu & Mo Zhou. (2018) Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips. Journal of Food Quality 2018, pages 1-11.
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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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Jian-Yong Yi, Jian Lyu, Jin-Feng Bi, Lin-Yan Zhou & Mo Zhou. (2017) Hot air drying and freeze drying pre-treatments coupled to explosion puffing drying in terms of quality attributes of mango, pitaya, and papaya fruit chips. Journal of Food Processing and Preservation 41:6, pages e13300.
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Qinqin Chen, Zhaolu Li, Jinfeng Bi, Linyan Zhou, Jianyong Yi & Xinye Wu. (2017) Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry. LWT 80, pages 178-184.
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Jianyong Yi, Linyan Zhou, Jinfeng Bi, Qinqin Chen, Xuan Liu & Xinye Wu. (2016) Impacts of Pre-Drying Methods on Physicochemical Characteristics, Color, Texture, Volume Ratio, Microstructure and Rehydration of Explosion Puffing Dried Pear Chips. Journal of Food Processing and Preservation 40:5, pages 863-873.
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