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International Journal of Food Properties Volume 8, 2005 - Issue 3
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Original Articles

Controlled Low-Temperature Vacuum Dehydration and Tunnel Drying: A Comparative Study

J.J. Caro-Corrales Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México, USACorrespondence[email protected]
,
J.A. Zazueta-Niebla Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México, USA
,
C.A. Ordorica-Falomir Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México, USA
,
J.J. Zazueta-Morales Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México, USA
,
G.F. Gutiérrez-López Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México, USA
&
L. Alamilla-Beltrán Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México, USA
Pages 529-542 | Received 01 Nov 2004, Accepted 01 Apr 2005, Published online: 06 Feb 2007

Citations (9)

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Jinshan Wang, Kai Zhu, Yabo Wang, Baomin Dai, Shengchun Liu & Yanjie Li. (2020) Moisture diffusion and shrinkage characteristics of broad bean during low-temperature vacuum drying. International Journal of Food Properties 23:1, pages 2217-2230.
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Articles from other publishers (8)

Elsa Uribe, Antonio Vega-Gálvez, Alexis Pasten, Carolina Cantuarias, Karina Stucken, Vivian García, Angela Rodríguez, Gabriela Valenzuela-Barra & Carla Delporte. (2022) Effect of High- and Low-Temperature Drying Methods on Fatty Acid Profile and Antimicrobial and Anti-Inflammatory Traits of Papaya ( Vasconcellea pubescens ) . ACS Food Science & Technology 3:1, pages 77-84.
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Antonio Vega-Gálvez, Elsa Uribe, Alexis Pastén, Macarena Vega, Jacqueline Poblete, Cristina Bilbao-Sainz & Bor-Sen Chiou. (2022) Low-temperature vacuum drying as novel process to improve papaya (Vasconcellea pubescens) nutritional-functional properties. Future Foods 5, pages 100117.
Crossref
Dan Xu, Yan Shang, Yuci Zhao & Gang Liu. (2022) Effects of raw dehydrated potato flour on properties of dough and gluten in biscuits. Journal of Food Measurement and Characterization 16:3, pages 2211-2220.
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Yuci Zhao, Xiaoping Zhou, Chunni Lei, Yan Shang, Dan Xu & Gang Liu. (2021) The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes. International Journal of Food Engineering 17:8, pages 619-632.
Crossref
Antonio Vega-Gálvez, Karina Stucken, Carolina Cantuarias, Francisca Lamas, Vivian García & Alexis Pastén. (2021) Antimicrobial properties of papaya (Vasconcellea pubescens) subjected to low-temperature vacuum dehydration. Innovative Food Science & Emerging Technologies 67, pages 102563.
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Cheng-Yu Jin, Dan Xu, Fan-kui Zeng, Yu-ci Zhao, Yan-chen Yang, Guo-qiang Gao, Guo-hong Wen & Gang Liu. (2017) A Simple Method to Prepare Raw Dehydrated Potato Flour by Low-Temperature Vacuum Drying. International Journal of Food Engineering 13:11.
Crossref
Felipe Richter Reis, Marcela Massumi Ivahashi & Aluísio Henrique Guéniat Rosa. (2017) Effect of Vacuum Drying Temperature on Drying Kinetics, Effective Moisture Diffusivity and Quality of Peeled Litchi ( Litchi chinensis Sonn.) . Journal of Food Process Engineering 40:2, pages e12419.
Crossref
Felipe Richter Reis. 2014. Vacuum Drying for Extending Food Shelf-Life. Vacuum Drying for Extending Food Shelf-Life 39 72 .

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