Comparison of electrohydrodynamic and hot-air drying of the quince slices

Innovative Food Science and Emerging Technologies

Volumn 43, Issue , 2017, Pages 130-135

  Elmizadeh, Ameneh ^a   Shahedi, Mohammad ^a   Hamdami, Nasser ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Antioxidant capacity; Electrohydrodynamic; Energy consumption; Hot air; Quince slices

Indexed keywords

AGENTS; ANTIOXIDANTS; ELECTROHYDRODYNAMICS; ENERGY UTILIZATION; PHENOLS; SOLAR DRYERS;

ANTIOXIDANT CAPACITY; HOT AIR; LOW ENERGY CONSUMPTION; PHENOLIC COMPOUNDS; POTENT ANTIOXIDANTS; QUINCE SLICES; TOTAL PHENOLIC COMPOUNDS; VARIABLE TEMPERATURE;

DRYING;

EID: 85029066095     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2017.07.030     Document Type: Article

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