EFFECT OF OSMOTIC PRE-TREATMENT AND INFRARED RADIATION ON DRYING RATE AND COLOR CHANGES DURING DRYING OF POTATO AND PINEAPPLE

Relative humidity-temperature relationships of some saturated salt solutions in the temperature range 0 degree to 50 degrees C

Anthony S. Wexler, Saburo Hasegawa · Journal of research of the National Bureau of Standards · 1954 · 443 citations

Natural Sciences, Materials Science, Atmospheric Chemistry +6

Water activity: Theory and applications to food

D.A. Ledward · Meat Science · 1987 · 361 citations

Agriculture, Food Science, Food Chemistry +9

CONVECTIVE DRYING OF BANANA, GUAVA AND POTATO PIECES : EFFECT OF CYCLICAL VARIATIONS OF AIR TEMPERATURE ON DRYING KINETICS AND COLOR CHANGE

K.J. Chua, Arun S. Mujumdar, S.K. Chou et al. · Drying Technology · 2000 · 168 citations

Agriculture, Agronomy, Food Science +15

Air-Drying Kinetics of Osmotically Dehydrated Fruits

Vaios Τ. Karathanos, Athanasios E. Kostaropoulos, George D. Saravacos · Drying Technology · 1995 · 123 citations · Full text

Agriculture, Food Science, Horticultural Sciences +17

QUALITY EVALUATION OF OSMO-CONVECTIVE DRIED BLUEBERRIES

F. Nsonzi, Hosahalli S. Ramaswamy · Drying Technology · 1998 · 90 citations

Agriculture, Food Science, Horticultural Sciences +17