"Characterization of Okra Convective Drying, Influence of Maturity"
written by Ouoba Kondia Honoré, Zougmoré François, Sam Raguilignaba, Toguyeni Aboubacar, Desmorieux Hélène,
published by Food and Nutrition Sciences, Vol.5 No.6, 2014
has been cited by the following article(s):
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[1] Pretreatment of ultrasound combined vacuum enhances the convective drying efficiency and physicochemical properties of okra (Abelmoschus esculentus)
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[2] Comparison of drying methods on drying efficiency and physicochemical quality of okra (Abelmoschus esculentus) cultivated in China
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[3] Production of Dried Tea from Okra (Abelmoschus Esculentus)
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[4] What Process Optimizes Convective Drying of Farm Products with Complex Constitution: Case of Okra (Abelmoschus esculentus)
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[5] Effect of Initial Size and Shape Importance on Masse Transfer during Convective Drying
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[6] Thin Layer Modeling and Determination of Thermodynamic Properties of Tomato Slices during Hot Air Drying
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[7] Energy Requirements and Effective Moisture Diffusivity of Tomato Slices in a Hybrid Convective Dryer
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[8] Influence of Variety and Maturity Level on Natural Convective Heat Drying of Four Onion Varieties Grown in Senegal
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[9] Modelling the Drying Characteristics and Kinetics of Hot Air-Drying of Unblanched Whole Red Pepper and Blanched Bitter Leaf Slices
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[10] Characterising Thin Layer Drying of High Moisture Content Vegetables in a Solar Tunnel Dryer
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[11] High power airborne ultrasound assist in combined drying of raspberries
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[12] Modelling the Thin-Layer Drying Kinetics of Untreated and Blanch-Osmotic Pre-treated Tomato Slices
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[13] Characterization of Two Different Stumps of Spirulina platensis Drying: Assessment of Water Transport Coefficient
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[14] Thin Layer Drying Kinetics and Modelling of Okra (Abelmoschus Esculentus (L.) Moench) Slices under Natural and Forced Convective Air Drying
Food Science and Quality Management, 2014
[15] Mathematical Modelling and Simulation of the Mass and Heat Transfer of Batch Convective Air Drying of Tropical Fruits
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[16] Mathematical modeling and simulation of the mass and heat transfer of batch convective air drying of tropical fruits
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