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Volumn 27, Issue 10, 2009, Pages 1051-1059

Heat and mass transfer modeling of apple slices under simultaneous infrared dry blanching and dehydration process

Author keywords

Apple; Blanching; Dehydration; Finite element method; Infrared

Indexed keywords

APPLE; APPLE SLICES; DEHYDRATED PRODUCTS; DEHYDRATION PROCESS; DEVELOPED MODEL; ENZYMATIC ACTIVITIES; ENZYME INACTIVATION; EXPERIMENTAL DATA; FIRST ORDER KINETICS; HEAT AND MASS TRANSFER; HIGH QUALITY; IR INTENSITIES; MODEL DEVELOPMENT; MOISTURE PROFILES; POLYPHENOL OXIDASE;

EID: 74849088389     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930903218446     Document Type: Article
Times cited : (33)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.