메뉴 건너뛰기




Volumn , Issue , 2016, Pages 169-181

Modeling dehydration kinetics and reconstitution properties of dried jalapeño pepper

Author keywords

[No Author keywords available]

Indexed keywords

TRANSPORTATION;

EID: 79960191370     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter
Times cited : (3)

References (14)
  • 1
    • 0004202155 scopus 로고
    • 15th ed., Association of Official Analytical Chemists, Washington, DC
    • AOAC, Official Methods of Analysis , 15th ed., Association of Official Analytical Chemists, Washington, DC, 1990.
    • (1990) Official Methods of Analysis
  • 2
    • 85051249632 scopus 로고
    • Standard test method for average velocity in a duct (Pitot tube method)
    • 11.03
    • ASTM, Standard test method for average velocity in a duct (Pitot tube method), Annual Book of ASTM Standards, Vol 11.03, 1995, pp. 89-92.
    • (1995) Annual Book of ASTM Standards , pp. 89-92
  • 3
    • 0041117100 scopus 로고    scopus 로고
    • Characterization of reconstituted apple paste in terms of rehydration and firmness
    • Beltrán-Reyes, B., Ortega-Rivas, E., and Anzaldúa-Morales, A., Characterization of reconstituted apple paste in terms of rehydration and firmness, Food Sci. Technol. Int., 2, 307-313, 1996.
    • (1996) Food Sci. Technol. Int. , vol.2 , pp. 307-313
    • Beltrán-Reyes, B.1    Ortega-Rivas, E.2    Anzaldúa-Morales, A.3
  • 10
    • 0342789390 scopus 로고    scopus 로고
    • Effect of blanching and drying temperatures on rehydration rate and texture of sweet potatoes
    • Narsimhan, G., Okos, M.R., and Lombardo, S., Eds., Purdue Research Foundation, West Lafayette, IN
    • Ortega-Rivas, E., Moreno-Pérez, L.F., and Gasson-Lara, J.H., Effect of blanching and drying temperatures on rehydration rate and texture of sweet potatoes, in Advances in Food Engineering , Narsimhan, G., Okos, M.R., and Lombardo, S., Eds., Purdue Research Foundation, West Lafayette, IN, 1997, pp. 81-85.
    • (1997) Advances in Food Engineering , pp. 81-85
    • Ortega-Rivas, E.1    Moreno-Pérez, L.F.2    Gasson-Lara, J.H.3
  • 11
    • 0002555830 scopus 로고
    • A study of the mechanism of fruits and vegetables dehydration
    • Sarvacos, G.D. and Charm, S.E., A study of the mechanism of fruits and vegetables dehydration, Food Technol., 16, 78-81, 1962.
    • (1962) Food Technol. , vol.16 , pp. 78-81
    • Sarvacos, G.D.1    Charm, S.E.2
  • 12
    • 0021775210 scopus 로고
    • Drying mechanism of capillary porous bodies
    • Mujumdar, A.S., Ed., Hemisphere, New York
    • Toei, R., Drying mechanism of capillary porous bodies, in Advances in Drying , vol. 2, Mujumdar, A.S., Ed., Hemisphere, New York, 1983.
    • (1983) Advances in Drying , vol.2
    • Toei, R.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.