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Effects of ultrasound and infrared assisted conductive hydro-drying, freeze-drying and oven drying on physicochemical properties of okra slices

Vahid Baeghbali, Michael Ngadi, Mehrdad Niakousari

2020Innovative Food Science & Emerging Technologies64 citationsDOIOpen Access PDF

Topics & Concepts

RheologyAbelmoschusFood scienceIngredientWater contentMoistureMaterials scienceChemistryComposite materialHorticultureBiologyEngineeringGeotechnical engineeringFood Drying and ModelingFreezing and Crystallization ProcessesAgricultural Engineering and Mechanization
Effects of ultrasound and infrared assisted conductive hydro-drying, freeze-drying and oven drying on physicochemical properties of okra slices | Litcius