ANALYSIS AND MODELING OF BROWNING OF THE GRANNY SMITH APPLE DURING DRYING

References

• Draudt , H.N. , I-Yih , Huang , 1966 . Effect of moisture content of freeze-dried peaches and bananas on changes during storage related to oxidative and carbonyl-amine browning. J. Agric. Food Chem. , 14 , 170 – 176
   Google Scholar
• Eichner , K , Laible , R , Wolf , W , 1985 The influence of water content and temperature on the formation of maillard reaction intermediates during drying of plant products in Properties of water in foods , Simatos , D. et Multon , J. L. (Ed), Martinus Nijh
   Google Scholar
• Karel , M. , 1960 . Some effects of water and of oxygen on rates of reactions of food components. Dissertation , MIT :Cambridge
   Google Scholar
• Kluge , G , Heiss , R , 1967 Untersuchungen zur besseren Beherrschung der Qualitat von getrockneten Leberismitteln unter besonderes Berucksichtigung der Gefriertrocknung. Verfahrenstechnik , 6 251 – 260
   Google Scholar
• Kompany , E , 1990 Un nouveau procede de deshydratation de fruits et legumes. , These de doctorat, Univ Techn. Compiegne , France
   Google Scholar
• Resnik , S , Chirife , J , 1979 Effect of moisture content of some aspects of NEB in dehydrated apple. J Food Sci. , 44 , 601
   Web of Science ®Google Scholar
• Roman , G. N , Urbicain , M. I , Rotstein , E , 1982 Moisture equilibrium in apples at several temperatures experimental data and theoretical considerations. J Food Sci. , 47 , 1484 – 1488
   Web of Science ®Google Scholar
• Voegel-Turenne , C. , Allaf , K. , Bouvier , J.M. , 1987 . Submitted to publication in J.Food Sci. ,
   Google Scholar