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

DEHYDRATION OF PEACHES WITHOUT SULPHUR DIOXIDE

C.F. Hansmann INFRU1TEC (Stellenbosch Institute for Fruit Technology), Private Bag X50I3, Stellenbosch, 7599, South AfricaView further author information
,
Elizabeth Joubert INFRU1TEC (Stellenbosch Institute for Fruit Technology), Private Bag X50I3, Stellenbosch, 7599, South Africa
&
T.J. Britz Department of Food Science, University of Stellenbosch, Stellenbosch, 7600, South Africa
Pages 101-121 | Published online: 28 Nov 2010

Citations (11)

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Read on this site (2)

Mohammad U. H. Joardder, Chandan Kumar & M. A. Karim. (2017) Food structure: Its formation and relationships with other properties. Critical Reviews in Food Science and Nutrition 57:6, pages 1190-1205.
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Piotr P. Lewicki & Grzegorz Pawlak. (2003) Effect of Drying on Microstructure of Plant Tissue. Drying Technology 21:4, pages 657-683.
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Articles from other publishers (9)

Sevil Karaaslan, Kamil Ekinci, Can Ertekin & Barbaros S. Kumbul. (2020) Thin Layer Peach Drying in Solar Tunnel DrierTrocknung von Pfirsichen in solarem Tunneltrockner. Erwerbs-Obstbau 63:1, pages 65-73.
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Mahadi Hasan Masud, Azharul Karim, Anan Ashrabi Ananno & Asif AhmedMahadi Hasan Masud, Azharul Karim, Anan Ashrabi Ananno & Asif Ahmed. 2020. Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges. Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges 21 40 .
Nghia Duc Pham, W. Martens, M.A. Karim & M.U.H. Joardder. (2018) Nutritional quality of heat-sensitive food materials in intermittent microwave convective drying. Food & Nutrition Research 62:0.
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Md Azharul Karim, Mohammad Mahbubur Rahman, Nghia Duc Pham & Sabrina Fawzia. 2018. Food Microstructure and Its Relationship with Quality and Stability. Food Microstructure and Its Relationship with Quality and Stability 43 57 .
Thijs Defraeye. (2017) Impact of size and shape of fresh-cut fruit on the drying time and fruit quality. Journal of Food Engineering 210, pages 35-41.
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Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar & Richard J. BrownMohammad U. H. Joardder, Azharul Karim, Chandan Kumar & Richard J. Brown. 2016. Porosity. Porosity 47 64 .
Muhammad Siddiq, Allan Liavoga & Ibrahim Greiby. 2012. Handbook of Fruits and Fruit Processing. Handbook of Fruits and Fruit Processing 535 549 .
M. Siddiq. 2006. Handbook of Fruits and Fruit Processing. Handbook of Fruits and Fruit Processing 519 531 .
Hang-Ing Ling, John Birch & Miang Lim. (2005) The glass transition approach to determination of drying protocols for colour stability in dehydrated pear slices. International Journal of Food Science and Technology 40:9, pages 921-927.
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