Effects of pretreatments using plasma functionalized water, osmodehydration and their combination on hot air drying efficiency and quality of tomato (Solanum lycopersicum L.) slices

Obajemihi, Obafemi Ibitayo; Esua, Okon Johnson; Cheng, Jun-Hu; Sun, Da-Wen

doi:10.1016/j.foodchem.2022.134995

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Effects of pretreatments using plasma functionalized water, osmodehydration and their combination on hot air drying efficiency and quality of tomato (Solanum lycopersicum L.) slices

Author(s): Obafemi Ibitayo Obajemihi , Okon Johnson Esua , Jun-Hu Cheng , Da-Wen Sun

Publication date Created: April 2023

Publication date (Print): April 2023

Journal: Food Chemistry

Publisher: Elsevier BV

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Hamza Bozkir, Ahsen Rayman Ergün, Emine Serdar … (2019)

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Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.)

Xu-Hai Yang, Li-Zhen Deng, Jun Jun Wang … (2019)

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High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure

Li-Zhen Deng, Zhongli Pan, A.S. Mujumdar … (2019)

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Author and article information

Journal

Title: Food Chemistry

Abbreviated Title: Food Chemistry

Publisher: Elsevier BV

ISSN (Print): 03088146

Publication date Created: April 2023

Publication date (Print): April 2023

Volume: 406

Page: 134995

Article

DOI: 10.1016/j.foodchem.2022.134995

PubMed ID: 36521321

SO-VID: 693fa2ba-5110-4851-8225-8adc4c5c134f

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Effects of pretreatments using plasma functionalized water, osmodehydration and their combination on hot air drying efficiency and quality of tomato (Solanum lycopersicum L.) slices

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Most cited references 55

Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit

Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.)

High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure

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