How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying?

Daniel I. Onwude; Kamran Iranshahi; Donato Rubinetti; Seraina Schudel; Jörg Schemminger; Alex Martynenko; Thijs Defraeye

doi:10.1016/j.fbp.2021.11.005

How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying?

Daniel I. Onwude, Kamran Iranshahi, Donato Rubinetti, Seraina Schudel, Jörg Schemminger, Alex Martynenko, Thijs Defraeye

Environmental Science

Research output: Contribution to journal › Article › peer-review

17 Citations (Scopus)

Original language	English
Pages (from-to)	176-190
Number of pages	15
Journal	Food and Bioproducts Processing
Volume	131
DOIs	https://doi.org/10.1016/j.fbp.2021.11.005
Publication status	Published - Jan 2022

ASJC Scopus Subject Areas

Biotechnology
Food Science
Biochemistry
General Chemical Engineering

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1016/j.fbp.2021.11.005

Cite this

@article{3d12f23ae15744de832a1ce73f30d085,

title = "How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying?",

author = "Onwude, {Daniel I.} and Kamran Iranshahi and Donato Rubinetti and Seraina Schudel and J{\"o}rg Schemminger and Alex Martynenko and Thijs Defraeye",

note = "Funding Information: The first author is grateful to the Swiss State Secretariat for Education, Research and Innovation (SERI) via the Federal Commission for Scholarships (ESKAS-2019.0643) and the Swiss National Science Foundation SNSF (project IZSEZ0_186498) for the financial support provided during project conceptualization and execution. Publisher Copyright: {\textcopyright} 2021 The Author(s)",

year = "2022",

month = jan,

doi = "10.1016/j.fbp.2021.11.005",

language = "English",

volume = "131",

pages = "176--190",

journal = "Food and Bioproducts Processing",