Related references
Note: Only part of the references are listed.Trends in foam mat drying of foods: Special emphasis on hybrid foam mat drying technology
Ovais Shafiq Qadri et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Foam mat drying of papaya using microwaves: Machine learning modeling
Ovais S. Qadri et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2020)
Optimization of the foam mat drying process for production of cocoa powder enriched with peppermint extract
Maja Benkovic et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Comparison of Gaussian process regression, artificial neural network, and response surface methodology modeling approaches for predicting drying time of mosambi (Citrus limetta) peel
Parul Chaurasia et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2019)
Heat and mass transfer modeling during foam-mat drying of lime juice as affected by different ovalbumin concentrations
Jalal Dehghannya et al.
JOURNAL OF FOOD ENGINEERING (2018)
Development of beetroot (Beta vulgaris) powder using foam mat drying
Mei Ling Ng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Influence of foam thickness on production of lime juice powder during foam-mat drying: Experimental and numerical investigation
Jalal Dehghannya et al.
POWDER TECHNOLOGY (2018)
Proximate and mineral composition of Kadamba (Neolamarckia cadamba) fruit and its use in the development of nutraceutical enriched beverage
Arti Pandey et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Foam-mat drying technology: A review
Z. Hardy et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
MICROWAVE-ASSISTED FOAM MAT DRYING OF GUAVA PULP: DRYING KINETICS AND EFFECT ON QUALITY ATTRIBUTES
Ovais S. Qadri et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2017)
Traditional uses, phytochemistry and pharmacological properties of Neolamarckia cadamba: A review
Arti Pandey et al.
JOURNAL OF ETHNOPHARMACOLOGY (2016)
Evaluation of membrane stabilizing, anthelmintic, antioxidant activity with phytochemical screening of methanolic extract of Neolamarckia cadamba fruits
Islam Tairin et al.
Journal of Medicinal Plants Research (2015)
FOAM MAT DRYING OF FOOD MATERIALS: A REVIEW
A. Sangamithra et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)
Application of foam-mat drying with egg white for carrageenan: drying rate and product quality aspects
M. Djaeni et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Optimization of Foaming Parameters and Investigating the Effects of Drying Temperature on the Foam-Mat Drying of Shrimp (Penaeus indicus)
Mehran Azizpour et al.
DRYING TECHNOLOGY (2014)
Optimization of process parameters for foam-mat drying of papaya pulp
Palani Kandasamy et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
Effect of different drying conditions on the vitamin C (ascorbic acid) content of Hayward kiwifruits (Actinidia deliciosa Planch)
Ahmet Kaya et al.
FOOD AND BIOPRODUCTS PROCESSING (2010)
Modeling of Diffusion with Shrinkage and Quality Investigation of Banana Foam Mat Drying
Ratiya Thuwapanichayanan et al.
DRYING TECHNOLOGY (2008)
Drying characteristics and quality of banana foam mat
Ratiya Thuwapanichayanan et al.
JOURNAL OF FOOD ENGINEERING (2008)
Share Paper
