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Volumn 25, Issue 12, 2007, Pages 2005-2009

Effect of microwave energy on vacuum drying kinetics of alginate-starch gel

Author keywords

Drying kinetics; Hydrogel; Mathematical model; Microwave energy

Indexed keywords

HEAT TRANSFER; HYDROGELS; KINETICS; MASS TRANSFER; MATHEMATICAL MODELS; MICROWAVES; MOISTURE;

EID: 36849064326     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930701728463     Document Type: Article
Times cited : (11)

References (13)
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    • Compressive characteristics of freeze-dried agar and alginate gel sponges
    • Nussinovitch, A., Velez-Silvestre, R. and Peleg, M. (1993) Compressive characteristics of freeze-dried agar and alginate gel sponges. Biotechnology Progress, 9, pp. 101-104.
    • (1993) Biotechnology Progress , vol.9 , pp. 101-104
    • Nussinovitch, A.1    Velez-Silvestre, R.2    Peleg, M.3
  • 5
    • 0004273520 scopus 로고
    • Elsevier Applied Science, London
    • Harris, P. (1990) Food Gels, Elsevier Applied Science, London
    • (1990) Food Gels
    • Harris, P.1
  • 6
    • 0036149010 scopus 로고    scopus 로고
    • Collapse, shrinkage and structural changes in dried alginate gels containing fillers
    • Rassis, D. K., Saguy, I. S. and Nussinovitch, A. (2000) Collapse, shrinkage and structural changes in dried alginate gels containing fillers. Food Hydrocolloids, 16, pp. 139-151.
    • (2000) Food Hydrocolloids , vol.16 , pp. 139-151
    • Rassis, D.K.1    Saguy, I.S.2    Nussinovitch, A.3
  • 7
    • 0040005629 scopus 로고    scopus 로고
    • A novel vitamin A fortified edible hydrocolloid sponge
    • Reifen, R., Zedris, M. and Nussinovitch, A. (1998) A novel vitamin A fortified edible hydrocolloid sponge. Food Hydrocolloid, 12, pp. 111-114.
    • (1998) Food Hydrocolloid , vol.12 , pp. 111-114
    • Reifen, R.1    Zedris, M.2    Nussinovitch, A.3
  • 10
    • 2642510813 scopus 로고    scopus 로고
    • Microwave vacuum drying kinetics of carrot slices
    • Cui, Z. -W., Xu, S. -Y. and Sun, D. -W. (2004) Microwave vacuum drying kinetics of carrot slices. Journal of Food Engineering, 65, pp. 157-164.
    • (2004) Journal of Food Engineering , vol.65 , pp. 157-164
    • Cui, Z.-W.1    Xu, S.-Y.2    Sun, D.-W.3
  • 11
    • 0036691071 scopus 로고    scopus 로고
    • Energy consumption, density and rehydration rate of vacuum microwave and hot air convection dehydrated tomatoes
    • Durance, T. D. and Wang, J. H. (2002) Energy consumption, density and rehydration rate of vacuum microwave and hot air convection dehydrated tomatoes. Journal of Food Science, 67:6, pp. 2212-2216.
    • (2002) Journal of Food Science , vol.67 , Issue.6 , pp. 2212-2216
    • Durance, T.D.1    Wang, J.H.2
  • 13
    • 0141450594 scopus 로고    scopus 로고
    • A vacuum drying model for mango pulp
    • Jaya, S. and Das, H. (2003) A vacuum drying model for mango pulp. Drying Technology, 21:7, pp. 1215-1234.
    • (2003) Drying Technology , vol.21 , Issue.7 , pp. 1215-1234
    • Jaya, S.1    Das, H.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.