Improving drying kinetics, physicochemical properties and bioactive compounds of red dragon fruit (Hylocereus species) by novel infrared drying
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Improving drying kinetics, physicochemical properties and bioactive compounds of red dragon fruit (Hylocereus species) by novel infrared drying
Authors
Keywords
Mid-infrared, Near-infrared, Antioxidant, Betacyanin, Betaxanthin, PCA
Journal
FOOD CHEMISTRY
Volume 375, Issue -, Pages 131886
Publisher
Elsevier BV
Online
2021-12-19
DOI
10.1016/j.foodchem.2021.131886
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed
- (2021) Isaac Duah Boateng et al. JOURNAL OF FOOD PROCESS ENGINEERING
- The Quality of Infrared Rotary Dried Terebinth (Pistacia atlantica L.)-Optimization and Prediction Approach Using Response Surface Methodology
- (2021) Mohammad Kaveh et al. MOLECULES
- Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables
- (2021) Edidiong Joseph Bassey et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Novel technique for treating grass carp (Ctenopharyngodon idella) by combining plasma functionalized liquids and Ultrasound: Effects on bacterial inactivation and quality attributes
- (2021) Okon Johnson Esua et al. ULTRASONICS SONOCHEMISTRY
- Effects of dielectric properties and microstructures on microwave-vacuum drying of mushroom (Agaricus bisporus) caps and stipes evaluated by non-destructive techniques
- (2021) Xiaohui Lin et al. FOOD CHEMISTRY
- Comparison of moisture uniformity between microwave-vacuum and hot-air dried ginger slices using hyperspectral information combined with semivariogram
- (2020) Xiaohui Lin et al. DRYING TECHNOLOGY
- Impacts of hybrid (convective‐infrared‐rotary drum) drying on the quality attributes of green pea
- (2020) Mohammad Kaveh et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Conductive hydro drying of beetroot ( Beta vulgaris L) pulp: Insights for natural food colorant applications
- (2020) Ramakrishnan Preethi et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Evaluating drying feature differences between ginger slices and splits during microwave-vacuum drying by hyperspectral imaging technique
- (2020) Xiaohui Lin et al. FOOD CHEMISTRY
- Fingerprinting study of tuber ultimate compressive strength at different microwave drying times using mid-infrared imaging spectroscopy
- (2019) Wen-Hao Su et al. DRYING TECHNOLOGY
- Effect of infrared drying with multifrequency ultrasound pretreatments on the stability of phytochemical properties, antioxidant potential, and textural quality of dried sweet potatoes
- (2019) Muhammad Tayyab Rashid et al. JOURNAL OF FOOD BIOCHEMISTRY
- A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris
- (2019) Xiao-fei Wu et al. Innovative Food Science & Emerging Technologies
- Chemometric determination of time series moisture in both potato and sweet potato tubers during hot air and microwave drying using near/mid-infrared (NIR/MIR) hyperspectral techniques
- (2019) Wen-Hao Su et al. DRYING TECHNOLOGY
- Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave–assisted drying methods
- (2019) Qingfa Wang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of different pretreatments followed by hot-air and far-infrared drying on the bioactive compounds, physicochemical property and microstructure of mango slices
- (2019) Longyang Yao et al. FOOD CHEMISTRY
- Influence of Novel Infrared Freeze Drying of Rose Flavored Yogurt Melts on Their Physicochemical Properties, Bioactive Compounds and Energy Consumption
- (2019) Kay Khaing Hnin et al. Food and Bioprocess Technology
- A Comprehensive Review on Infrared Heating Applications in Food Processing
- (2019) Salam A. Aboud et al. MOLECULES
- Nondestructive quality evaluation of banana slices during microwave vacuum drying using spectral and imaging techniques
- (2018) Yuan-Yuan Pu et al. DRYING TECHNOLOGY
- Modelling the mid-infrared drying of sweet potato: kinetics, mass and heat transfer parameters, and energy consumption
- (2018) Daniel I. Onwude et al. HEAT AND MASS TRANSFER
- Development and optimization of the new ultrasonic-infrared-vacuum dryer in drying Kelussia odoratissima and its comparison with conventional methods
- (2018) Bahram Hosseinzadeh Samani et al. INDUSTRIAL CROPS AND PRODUCTS
- Modelling of coupled heat and mass transfer for combined infrared and hot-air drying of sweet potato
- (2018) Daniel I. Onwude et al. JOURNAL OF FOOD ENGINEERING
- Effect of different drying processes on functional properties of industrial lemon byproduct
- (2018) N. M’hiri et al. PROCESS SAFETY AND ENVIRONMENTAL PROTECTION
- Infrared drying of kiwifruit slices
- (2018) İbrahim Doymaz International Journal of Green Energy
- The effectiveness of combined infrared and hot-air drying strategies for sweet potato
- (2018) Daniel I. Onwude et al. JOURNAL OF FOOD ENGINEERING
- Developing hyperspectral prediction model for investigating dehydrating and rehydrating mass changes of vacuum freeze dried grass carp fillets
- (2017) Ji Ma et al. FOOD AND BIOPRODUCTS PROCESSING
- Infrared drying of strawberry
- (2017) Nafiye Adak et al. FOOD CHEMISTRY
- Influence of different drying methods on the physicochemical properties of red beetroot ( Beta vulgaris L. var. Cylindra )
- (2017) Oana-Viorela Nistor et al. FOOD CHEMISTRY
- Drying Characteristics and Quality of Kiwifruit Slices with/without Osmotic Dehydration under Short- and Medium-Wave Infrared Radiation Drying
- (2017) Jian Lyu et al. International Journal of Food Engineering
- Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process
- (2017) Qian Yang et al. JOURNAL OF FOOD ENGINEERING
- Characterization of frying, microwave-drying, infrared-drying, and hot-air drying on protein-enriched, instant noodle microstructure, and qualities
- (2017) Aujcharaporn Pongpichaiudom et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Comparative study on drying characteristic, moisture diffusivity, and some physical and nutritional attributes of blanched carrot slices
- (2017) Qinqin Chen et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Prediction of textural changes in grass carp fillets as affected by vacuum freeze drying using hyperspectral imaging based on integrated group wavelengths
- (2017) Ji Ma et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Mapping moisture contents in grass carp ( Ctenopharyngodon idella ) slices under different freeze drying periods by Vis-NIR hyperspectral imaging
- (2017) Jia-Huan Qu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Hyperspectral imaging technique for evaluating food quality and safety during various processes: A review of recent applications
- (2017) Yuwei Liu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Infrared Drying as a Quick Preparation Method for Dried Tangerine Peel
- (2017) Mingyue Xu et al. International Journal of Analytical Chemistry
- Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms
- (2016) Yuting Tian et al. FOOD CHEMISTRY
- Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods
- (2016) Alireza Salarikia et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study
- (2016) Zhen-zhen Cao et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effect of whey protein concentrate as drying aid and drying parameters on physicochemical and functional properties of spray dried beetroot juice concentrate
- (2016) Bindu Bazaria et al. Food Bioscience
- Effect of Drum Drying on Physico-chemical Characteristics of Dragon Fruit Peel (Hylocereus polyrhizus)
- (2015) S.L. Chia et al. International Journal of Food Engineering
- Effect of Drum Drying on Physico-chemical Characteristics of Dragon Fruit Peel (Hylocereus polyrhizus)
- (2015) S.L. Chia et al. International Journal of Food Engineering
- Infrared Heating in Food Drying: An Overview
- (2014) Muhmmed Hussain Riadh et al. DRYING TECHNOLOGY
- The effect of temperature and slice thickness on drying kinetics tomato in the infrared dryer
- (2013) Rasool Sadin et al. HEAT AND MASS TRANSFER
- Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil
- (2012) Helena Rudge de Moraes Barros et al. FOOD CHEMISTRY
- Mathematical Modeling of Drying of Tomato Slices Using Infrared Radiation
- (2012) İbrahim Doymaz JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying
- (2012) Hataichanok Kantrong et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExplorePublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More