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Drying Technology
An International Journal
Volume 15, 1997 - Issue 9
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Original Articles

MULTICRITERIA OPTIMIZATION OF FOOD PROCESSING COMBINING SOAKING PRIOR TO AIR DRYING

A. Themelin CIRAD, 73 rue J.F.Breton, Montpellier, 34090, France
,
A.L. Raoult-Wack CIRAD, 73 rue J.F.Breton, Montpellier, 34090, France
,
A. Lebert INRA, Saint-Genest Champanelle, Ceyrat, 63122, France
&
M. Danzart ENSIA, 1 avenue des Olympiades, Massy, 91305, France
Pages 2263-2279 | Published online: 27 Apr 2007

Citations (12)

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Read on this site (2)

B. N. Cáceres-Huambo & F. C. Menegalli. (2009) Simulation and Optimization of Semicontinuous Industrial Tunnel Dryers for Fruits. Drying Technology 27:3, pages 428-436.
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Serafim Bakalis & Vaios T. Karathanos. (2005) Study of Rehydration of Osmotically Pretreated Dried Fruit Samples. Drying Technology 23:3, pages 533-549.
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Articles from other publishers (10)

Martial Madoumier, Gilles Trystram, Patrick Sébastian & Antoine Collignan. (2019) Towards a holistic approach for multi-objective optimization of food processes: A critical review. Trends in Food Science & Technology 86, pages 1-15.
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Sangeeta & Bahadur Singh Hathan. (2016) Development and quality evaluation of ready to eat product from elephant foot yam tuber (Amorphophallus spp.). LWT - Food Science and Technology 65, pages 1-9.
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Hye Mi Kwon, Won Hur & Shin Young Lee. (2013) Preparation and Characterization of PEG-impregnated Aloe Gel through DIS Processing of Aloe vera Leaf Slice. KSBB Journal 28:6, pages 356-365.
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F. Bartolini & D. Viaggi. (2010) Recent developments in multi-criteria evaluation of regulations. Quality Assurance and Safety of Crops & Foods 2:4, pages 182-196.
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Bahadur Singh, Parmjit S. Panesar, Vikas Nanda & John F. Kennedy. (2010) Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions. Food Chemistry 123:3, pages 590-600.
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Emilie Devic, Sylvain Guyot, Jean-Dominique Daudin & Catherine Bonazzi. (2010) Kinetics of Polyphenol Losses During Soaking and Drying of Cider Apples. Food and Bioprocess Technology 3:6, pages 867-877.
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Md. Shafiq Alam, Singh Amarjit & B. K. Sawhney. (2010) Response surface optimization of osmotic dehydration process for aonla slices. Journal of Food Science and Technology 47:1, pages 47-54.
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BAHADUR SINGH, PARMJIT S. PANESAR & VIKAS NANDA. (2008) OPTIMIZATION OF OSMOTIC DEHYDRATION PROCESS OF CARROT CUBES IN SUCROSE SOLUTION. Journal of Food Process Engineering 31:1, pages 1-20.
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Bahadur Singh, Parmjit S. Panesar, A. K. Gupta & John F. Kennedy. (2006) Optimisation of osmotic dehydration of carrot cubes in sucrose-salt solutions using response surface methodology. European Food Research and Technology 225:2, pages 157-165.
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BAHADUR SINGH, PARMJIT S. PANESAR, VIKAS NANDA, AVTAR K. GUPTA & JOHN F. KENNEDY. (2006) APPLICATION OF RESPONSE SURFACE METHODOLOGY FOR THE OSMOTIC DEHYDRATION OF CARROTS. Journal of Food Process Engineering 29:6, pages 592-614.
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