Combined infrared-vacuum drying of pumpkin slices

No abstract is available for this paper.

• Publication year

  2016

• Venue

  Journal of food science and technology

• Publication date

  2016-05-04

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1007/s13197-016-2212-1PMID 27407204PMCID PMC4921089
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Improvement of quality attributes of sponge cake using infrared dried button mushroom

  2016cited by this paper
• Potential of Sponge Cake Making using Infrared–Hot Air Dried Carrot

  2016cited by this paper
• Modeling of extraction process of crude polysaccharides from Basil seeds (Ocimum basilicum l.) as affected by process variables

  2015cited by this paper
• PRODUCTION OF PUMPKIN POWDER AND IT'S UTILIZATION IN BAKERY PRODUCTS DEVELOPMENT: A REVIEW

  2015influential reference
• Effect of far-infrared radiation assisted microwave-vacuum drying on drying characteristics and quality of red chilli

  2015cited by this paper
• Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum

  2015cited by this paper
• Drying of chilli in a combined infrared and hot air rotary dryer

  2015cited by this paper
• Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum

  2015cited by this paper
• Thermodynamic Properties of Foods in Dehydration

  2014cited by this paper
• Effect of sugars and salts on rheological properties of Balangu seed (Lallemantia royleana) gum.

  2014cited by this paper
• Effect of Different Drying Methods on Rheological and Textural Properties of Balangu Seed Gum

  2014cited by this paper
• Study on Physico-Chemical Characteristics of Pumpkin Blended Cake

  2013cited by this paper
• Hot air and microwave drying of pomegranate (Punica granatum L.) arils

  2013cited by this paper
• Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper)

  2012cited by this paper
• Onion dehydration: a review

  2012cited by this paper
• DRYING OF EGGPLANT SLICES IN THIN LAYERS AT DIFFERENT AIR TEMPERATURES

  2011influential reference
• Vacuum Far-infrared Drying of Foods and Agricultural Materials

  2010cited by this paper
• Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen).

  2009cited by this paper
• Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods

  2009influential reference
• Kinetics of osmotic dehydration and air-drying of pumpkins (Cucurbita moschata)

  2007cited by this paper
• Effect of drying methods on thin-layer drying characteristics of hull-less seed pumpkin (Cucurbita pepo L.)

  2007influential reference
• Optimization of a drying process using infrared- vacuum drying of Cavendish banana slices

  2007cited by this paper
• Mathematical modeling of drying characteristics of tropical fruits

  2007cited by this paper
• Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms

  2007cited by this paper
• Influence of pre-treatments on the drying kinetics during vacuum drying of carrot and pumpkin

  2007cited by this paper
• Microwave, air and combined microwave–air-drying parameters of pumpkin slices

  2007cited by this paper
• Suitable drying model for infrared drying of carrot

  2006cited by this paper
• Modelling of the drying of eggplants in thin-layers

  2005cited by this paper
• Infrared drying of apple slices

  2004cited by this paper
• Healthy Eating Index scores are associated with blood nutrient concentrations in the third National Health And Nutrition Examination Survey.

  2004cited by this paper
• Microwave-Vacuum Drying of Pharmaceutical Powders

  2003cited by this paper
• FAR INFRARED–VACUUM AND –CONVECTION DRYING OF WELSH ONION

  2002cited by this paper
• Changes in Carbohydrate Composition in Pumpkins (Kabocha) during Fruit Growth

  2001influential reference
• Changes in carbohydrate composition in pumpkins [Cucurbita maxima] (kabocha) during fruit growth

  2001influential reference
• Applications and advances in far-infrared heating in Japan

  1994cited by this paper
• MODELING AND MEASUREMENTS OF INFRARED DRYERS FOR COATED PAPER

  1991cited by this paper
• Infrared Radiative Drying in Food Engineering: A Process Analysis

  1986cited by this paper
• Shrinkage, Porosity and Bulk Density of Foodstuffs at Changing Moisture Contents

  1983cited by this paper
• Official Methods of Analysis

  1980cited by this paper

• Determination of Effective Moisture Diffusivity Considering Shrinkage for Vibration-Assisted Infrared Drying of Pumpkin

  2025cites this paper
• Theoretical substantiation of the parameters of infrared heating of seeds in a vacuum drum dryer

  2025cites this paper
• Drying of mango by intermittent and continuous infrared drying method

  2025cites this paper
• Modern methods of blanching and their influence on the process of drying fruits and vegetables

  2025cites this paper
• Infrared radiation-assisted techniques for cost-effective processing of starch-rich foods: A systematic review

  2025cites this paper
• A Novel Method for Analyzing the Kinetics of Convective/IR Bread Drying (CIRD) with Sensor Technology

  2025cites this paper
• Structural integrity, bioactive components, and physico-chemical characteristics of Kashmiri saffron (Crocus sativus L.) as affected by different drying techniques.

  2025cites this paper
• Research progress in the application of infrared blanching in fruit and vegetable drying process.

  2025cites this paper
• ФОРМУВАННЯ ПОКАЗНИКІВ ЯКОСТІ КЕКСУ З ДОБАВЛЯННЯМ ПЮРЕ ГАРБУЗОВОГО

  2024cites this paper
• Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation

  2024cites this paper
• Physicochemical, phytochemical and antioxidant properties of medicinal plant roots Dan sam (Salvia miltiorrhiza Bunge) prepared under different drying conditions

  2024cites this paper
• Effects of thermal processing on natural antioxidants in fruits and vegetables.

  2024cites this paper
• Devising a recipe for muffins with pumpkin paste

  2023cites this paper
• Modeling the Moisture Loss Kinetics for Different Cultivars of Pistachio Kernels During the Infrared Roasting and its Effect on the Aflatoxin and Microbial Contamination

  2023cites this paper
• Medium and short-wave infrared drying: Principles, applications, and future trends

  2023cites this paper
• Quality forming patterns in the cupcake enriched with pumpkin slices

  2022cites this paper
• Modeling of thin-layer kinetics and color changes of apple slices during far-infrared vacuum drying

  2022cites this paper
• Improving a tempering machine for confectionery masses

  2022cites this paper
• Effect of an Ultrasound Pre-Treatment on the Characteristics and Quality of Far-Infrared Vacuum Drying with Cistanche Slices

  2022cites this paper
• Study of interval infrared Airflow Drying: A case study of butternut (Cucurbita moschata)

  2021cites this paper
• Effect of pre-treatment and drying methods on the content of minerals, B-group vitamins and tocopherols in kale (Brassica oleracea L. var. acephala) leaves

  2021cites this paper
• Application of infrared radiation in the drying of food products

  2021cites this paper
• Modeling and optimization of solar-assisted heat pump drying of pumpkin slice

  2021cites this paper
• Drying kinetics of food materials in infrared radiation drying: A review

  2021cites this paper
• Infrared Heating in Drying Operations

  2021cites this paper
• The effect of fiber extracted from Citrus uranium L. on physico-chemical & sensorial characteristics of low-fat ice cream

  2021cites this paper
• Effects of combined infrared and hot-air drying on ginsenosides and drying characteristics of Panax notoginseng (Araliaceae) roots

  2021influential citation
• A comparative study on hygroscopic and physiochemical properties of chicken powders obtained by different drying methods

  2020cites this paper
• Effects of different drying methods on appearance, microstructure, bioactive compounds and aroma compounds of saffron (Crocus sativus L.)

  2020cites this paper
• Parameters optimization and quality evaluation of mechanical properties of infrared radiation thin layer drying of pumpkin samples

  2020cites this paper
• Effect of dried fruits and vegetables powder on cakes quality: A review

  2020cites this paper
• Infrared Drying of Food Materials: Recent Advances

  2020cites this paper
• Effects of hot air, vacuum infrared, and vacuum microwave dryers on the drying kinetics and quality characteristics of orange slices

  2020cites this paper
• Effects of tray drying, vacuum infrared drying, and vacuum microwave drying techniques on quality characteristics and aroma profile of orange peels

  2020cites this paper
• Physical properties and consumer acceptability of basic muffin made from pumpkin puree as butter replacer

  2019cites this paper
• Recent Applications and Potential of Infrared Dryer Systems for Drying Various Agricultural Products: A Review

  2019influential citation
• Recent applications of powdered fruits and vegetables as novel ingredients in biscuits: a review

  2019cites this paper
• Novel Hybrid Drying Methods, Preceded by Different Pretreatments, Used to Obtain Pumpkin (Cucurbita Maxima) Powder

  2019cites this paper
• Modeling of Vacuum Drying of Licorice (Glycyrrhizia glabra) Roots

  2019cites this paper
• Effects of far-infrared radiation temperature on drying characteristics, water status, microstructure and quality of kiwifruit slices

  2019cites this paper
• Fuzzy logic, artificial neural network and mathematical model for prediction of white mulberry drying kinetics

  2018cites this paper
• Modeling of moisture loss kinetics and color changes in the surface of lemon slice during the combined infrared-vacuum drying

  2018cites this paper
• Mass Transfer and Color Changes Kinetics of Infrared-Vacuum Drying of Grapefruit Slices

  2018cites this paper
• Effect of drying technologies on bioactive compounds maintenance in pumpkin by-products

  2018cites this paper
• Mass transfer, physical, and mechanical characteristics of terebinth fruit (Pistacia atlantica L.) under convective infrared microwave drying

  2018cites this paper
• Development of Traditional Date Cookie Formulation Using Pumpkin Puree

  2018cites this paper
• Physico-chemical, textural and sensory evaluation of sponge cake supplemented with pumpkin flour

  2018influential citation
• Mass transfer, physical, and mechanical characteristics of terebinth fruit (Pistacia atlantica L.) under convective infrared microwave drying

  2018cites this paper
• The effect of short and medium infrared radiation on some drying and quality characteristics of quince slices under vacuum condition

  2018cites this paper
• An experimental study of thermal diffusivity of Au nanoparticles: effects of concentration particle size

  2016cites this paper
• Experimental and modeling investigation of mass transfer during combined infrared‐vacuum drying of Hayward kiwifruits

  2016cites this paper