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Drying Technology
An International Journal
Volume 16, 1998 - Issue 1-2
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Original Articles

EFFECT OF PRETREATMENT ON KINETICS OF CONVECTION DRYING OF ONION

Piotr P. LEWICKi Department of Food Engineering, Warsaw Agricultural University (SGGW), Nowoursynowska 166, Warszawa, 02-787, Poland
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Dorota WITROWA-RAJCHERT Department of Food Engineering, Warsaw Agricultural University (SGGW), Nowoursynowska 166, Warszawa, 02-787, Poland
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Dorota NOWAX Department of Food Engineering, Warsaw Agricultural University (SGGW), Nowoursynowska 166, Warszawa, 02-787, Poland
Pages 83-100 | Published online: 28 Nov 2010

Citations (4)

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Read on this site (1)

PiotrP. Lewicki & Iwona Sitkiewicz. (1999) Effect of pre‐drying treatment and storage on rheological properties of dried onion. International Journal of Food Properties 2:1, pages 23-37.
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Articles from other publishers (3)

Ji-Young Choi, Jiyoon Kim, Jungsoo Kim, Saeul Jeong, Da-Hyeon Gwak, Seok Kang, So-Jin Han, Hyun-Joong Kim & Kwang-Deog Moon. (2022) Quality characteristics of dried onion and garlic slices according to thermal and nonthermal treatment methods. Korean Journal of Food Preservation 29:1, pages 34-48.
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Piotr P. Lewicki. (2006) Design of hot air drying for better foods. Trends in Food Science & Technology 17:4, pages 153-163.
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P.P. LEWICKI, W. POMARAŃSKA‐ŁAZUKA, D. WITROWA‐RAJCHERT & D. NOWAK. (2007) STORAGE STABILITY OF DRIED ONION. Journal of Food Quality 21:6, pages 505-516.
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