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International Journal of Food Properties Volume 13, 2010 - Issue 6
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Original Articles

Structural Properties of Vegetables During Air Drying

Ch. J. Boukouvalas School of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, Greece
,
G. I. Bisharat Department of Chemical Engineering, Mutah University-Kerak, Jordan
&
M. K. Krokida School of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, GreeceCorrespondence[email protected]
Pages 1393-1404 | Received 01 Jul 2008, Accepted 31 May 2009, Published online: 23 Jun 2010

Citations (9)

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Read on this site (3)

Younas Dadmohammadi & Ashim K. Datta. (2020) Prediction of effective moisture diffusivity in plant tissue food materials over extended moisture range. Drying Technology 38:16, pages 2202-2216.
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V.P. Oikonomopoulou & M.K. Krokida. (2013) Novel Aspects of Formation of Food Structure during Drying. Drying Technology 31:9, pages 990-1007.
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Marek Markowski & Magdalena Zielinska. (2013) Influence of Drying Temperature and Rehydration on Selected Textural Properties of Carrots. International Journal of Food Properties 16:3, pages 586-597.
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Articles from other publishers (6)

Bruno Thibault, Cristina Ratti & Seddik Khalloufi. (2022) A mapping approach to assess the evolution of pores during dehydration. Food Research International 160, pages 111710.
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Bruno Thibault, Cristina Ratti & Seddik Khalloufi. (2022) A mathematical tool for estimating the efficiency of pore formation during dehydration. Journal of Food Engineering 323, pages 110981.
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Bruno Thibault, Cristina Ratti & Seddik Khalloufi. (2021) The “normalized air content”: A novel and reliable concept to assess pore formation during dehydration. Journal of Food Engineering 311, pages 110733.
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K.H. Estévez-Sánchez, H. Ruiz-Espinosa, E. Corona-Jiménez, E.M. López-Méndez, O. Cortés-Zavaleta, C.E. Ochoa-Velasco & I.I. Ruiz-López. (2021) Water diffusivity estimation in air-dried complex-shaped foods by the method of slopes: Application to oblate spheroid geometry. Computers and Electronics in Agriculture 181, pages 105949.
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Cansu Tamer, Asli Isci, Naciye Kutlu, Ozge Sakiyan, Serpil Sahin & Gulum Sumnu. (2016) Effect of Drying on Porous Characteristics of Orange Peel. International Journal of Food Engineering 12:9, pages 921-928.
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Xuan Li & Zhongli Pan. (2013) Dry-peeling of Tomato by Infrared Radiative Heating: Part I. Model Development. Food and Bioprocess Technology 7:7, pages 1996-2004.
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