Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples

Food and Bioproducts Processing

Volumn 88, Issue 2-3, 2010, Pages 124-132

  Doymaz, Ibrahim ^a  

^a YILDIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Activation energy; Effective moisture diffusivity; Hot air drying; Red apple; Rehydration ratio

Indexed keywords

AIR VELOCITIES; CITRIC ACID SOLUTION; DRYING BEHAVIOURS; DRYING PROCESS; DRYING TEMPERATURE; DRYING TIME; EFFECTIVE MOISTURE DIFFUSIVITY; FICK'S SECOND LAW; FIT QUALITY; HOT AIR DRYING; PARABOLIC MODEL; PRE-TREATMENT; PRE-TREATMENTS; RED APPLE; REHYDRATION RATIO; ROOT-MEANS-SQUARE ERRORS;

ACIDS; ACTIVATION ENERGY; BLANCHING; CITRIC ACID; DIFFUSION; DRYING; MATHEMATICAL MODELS; MOISTURE;

CURING;

MALUS X DOMESTICA;

EID: 77953618446     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2009.09.003     Document Type: Article

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