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Thing Chai Tham, Mei Xiang Ng, Shu Hui Gan, Lee Suan Chua, Ramlan Aziz, Luqman Abdullah Chuah, Ching Lik Hii, Sze Pheng Ong, Nyuk Ling Chin & Chung Lim Law. (2017) Effect of ambient conditions on drying of herbs in solar greenhouse dryer with integrated heat pump. Drying Technology 35:14, pages 1721-1732.
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Magdalena Zielinska, Piotr Sadowski & Wioletta Błaszczak. (2016) Combined hot air convective drying and microwave-vacuum drying of blueberries (Vaccinium corymbosum L.): Drying kinetics and quality characteristics. Drying Technology 34:6, pages 665-684.
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Yougui Chen & Alex Martynenko. (2013) Computer Vision for Real-Time Measurements of Shrinkage and Color Changes in Blueberry Convective Drying. Drying Technology 31:10, pages 1114-1123.
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J. Stojanovic & J. L. Silva. (2006) Influence of Osmoconcentration, Continuous High-Frequency Ultrasound and Dehydration on Properties and Microstructure of Rabbiteye Blueberries. Drying Technology 24:2, pages 165-171.
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Articles from other publishers (12)
Fenghe Wang, Zongxin Liu, Yechun Ding & Deyong Yang. (2022)
Study on the splitting by hot-air drying of
Camellia oleifera
fruit
. International Journal of Food Engineering 18:2, pages 143-151.
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César Leyva-Porras, María Zenaida Saavedra-Leos, Elsa Cervantes-González, Patricia Aguirre-Bañuelos, Macrina B. Silva-Cázarez & Claudia Álvarez-Salas. (2019) Spray Drying of Blueberry Juice-Maltodextrin Mixtures: Evaluation of Processing Conditions on Content of Resveratrol. Antioxidants 8:10, pages 437.
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Thanwit Naemsai, Jaruwat Jareanjit & Kunlapat Thongkaew. (2019) Experimental investigation of solar‐assisted heat pump dryer with heat recovery for the drying of chili peppers. Journal of Food Process Engineering 42:6.
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Hyeong Cho Ji, Kyu Song In, Hyun Cho Doo, Kumar Dhungana Sanjeev, Ahn Hong & Kim Il-Doo. (2017) Quality characteristics of dried persimmon (Diospyros kaki Thunb) of different fruit sizes. African Journal of Biotechnology 16:9, pages 429-433.
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Gabe P. Redding, Angela Yang, Young Min Shim, Jamal Olatunji & Andrew East. (2016) A review of the use and design of produce simulators for horticultural forced-air cooling studies. Journal of Food Engineering 190, pages 80-93.
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Gabriella Giovanelli, Ada Brambilla & Nicoletta Sinelli. (2013) Effects of osmo-air dehydration treatments on chemical, antioxidant and morphological characteristics of blueberries. LWT - Food Science and Technology 54:2, pages 577-584.
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Laura A Pallas, Ronald B Pegg & William L Kerr. (2012) Quality factors, antioxidant activity, and sensory properties of jet‐tube dried rabbiteye blueberries. Journal of the Science of Food and Agriculture 93:8, pages 1887-1897.
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Veerachandra K. Yemmireddy, Manjeet S. Chinnan, William L. Kerr & Yen-Con Hung. (2013) Effect of drying method on drying time and physico-chemical properties of dried rabbiteye blueberries. LWT - Food Science and Technology 50:2, pages 739-745.
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G. Giovanelli, A. Brambilla, A. Rizzolo & N. Sinelli. (2012) Effects of blanching pre-treatment and sugar composition of the osmotic solution on physico-chemical, morphological and antioxidant characteristics of osmodehydrated blueberries (Vaccinium corymbosum L.). Food Research International 49:1, pages 263-271.
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Jessica López, Elsa Uribe, Antonio Vega-Gálvez, Margarita Miranda, Judith Vergara, Eduardo Gonzalez & Karina Di Scala. (2010) Effect of Air Temperature on Drying Kinetics, Vitamin C, Antioxidant Activity, Total Phenolic Content, Non-enzymatic Browning and Firmness of Blueberries Variety O´Neil. Food and Bioprocess Technology 3:5, pages 772-777.
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Junling Shi, Zhongli Pan, Tara H. McHugh, Delilah Wood, Edward Hirschberg & Don Olson. (2008) Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating. LWT - Food Science and Technology 41:10, pages 1962-1972.
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J. Shi, Z. Pan, T.H. McHugh, D. Wood, Y. Zhu, R.J. Avena-Bustillos & E. Hirschberg. (2008) Effect of Berry Size and Sodium Hydroxide Pretreatment on the Drying Characteristics of Blueberries under Infrared Radiation Heating. Journal of Food Science 73:6, pages E259-E265.
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