Please use this identifier to cite or link to this item: https://doi.org/10.1016/S0924-2244(01)00102-9
Title: New hybrid drying technologies for heat sensitive foodstuffs
Authors: Chou, S.K. 
Chua, K.J. 
Issue Date: 2001
Source: Chou, S.K., Chua, K.J. (2001). New hybrid drying technologies for heat sensitive foodstuffs. Trends in Food Science and Technology 12 (10) : 359-369. ScholarBank@NUS Repository. https://doi.org/10.1016/S0924-2244(01)00102-9
Abstract: Drying is an indispensable process in many food industries. The drive towards improved drying technologies is spurred by the needs to produce better quality products. Improvement in quality of most food products translates into significant increase in their market value. The recent development of new hybrid drying technologies to improve food quality is in line with the present trend of 'quality' enhancement with reduced environmental impact. This review paper summarises some recent developments in hybrid drying technologies of interest to food industry. Numerous emerging technologies are listed and discussed in detail. The potential application areas for these hybrid drying technologies in product quality enhancement are identified. © 2002 Elsevier Science Ltd. All rights reserved.
Source Title: Trends in Food Science and Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/68352
ISSN: 09242244
DOI: 10.1016/S0924-2244(01)00102-9
Appears in Collections:Staff Publications

Show full item record
Files in This Item:
There are no files associated with this item.

SCOPUSTM   
Citations

105
checked on Dec 5, 2017

WEB OF SCIENCETM
Citations

94
checked on Dec 5, 2017

Page view(s)

44
checked on Dec 11, 2017

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.