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International Journal of Food Properties Volume 18, 2015 - Issue 10
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Original Articles

Effect of Cell Wall Properties on Porosity and Shrinkage of Dried Apple

Mohammad U. H. JoardderFaculty of Engineering and Science, Queensland University of Technology, Brisbane, Queensland, Australia;Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, BangladeshCorrespondence[email protected]
,
Richard J. BrownFaculty of Engineering and Science, Queensland University of Technology, Brisbane, Queensland, Australia
,
Chandan KumarFaculty of Engineering and Science, Queensland University of Technology, Brisbane, Queensland, Australia
&
M.A. KarimFaculty of Engineering and Science, Queensland University of Technology, Brisbane, Queensland, Australia
Pages 2327-2337 | Received 05 May 2014, Accepted 22 Oct 2014, Published online: 22 Jun 2015

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Mohammad U. H Joardder, Md. Hridoy Bosunia, Md Mahmudul Hasan, Anan Ashrabi Ananno & Azharul Karim. (2023) Significance of Glass Transition Temperature of Food Material in Selecting Drying Condition: An In-Depth Analysis. Food Reviews International 0:0, pages 1-22.
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M. M. Rahman, Mohammad U. H. Joardder, M. I. H. Khan, Nghia Duc Pham & M. A. Karim. (2018) Multi-scale model of food drying: Current status and challenges. Critical Reviews in Food Science and Nutrition 58:5, pages 858-876.
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Armin Ziaratban, Mohsen Azadbakht & Azim Ghasemnezhad. (2017) Modeling of volume and surface area of apple from their geometric characteristics and artificial neural network. International Journal of Food Properties 20:4, pages 762-768.
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C. Kumar, M. U. H. Joardder, T. W. Farrell, G. J. Millar & M. A. Karim. (2016) Mathematical model for intermittent microwave convective drying of food materials. Drying Technology 34:8, pages 962-973.
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Jalal Dehghannya, Rasoul Gorbani & Babak Ghanbarzadeh. (2016) Shrinkage of Mirabelle Plum during Hot Air Drying as Influenced by Ultrasound-Assisted Osmotic Dehydration. International Journal of Food Properties 19:5, pages 1093-1103.
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