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United States Department of Agriculture

Agricultural Research Service

Related Topics

Research Project: ALTERNATIVE PROCESSING TECHNOLOGIES FOR PRODUCING DEHYDRATED AND PARTIALLY DEHYDRATED STRAWBERRY AND BANANA PRODUCTS

Location: Healthy Processed Foods Research

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Effect of Infusion Method and Parameters on Mass Transfer in Blueberries - (Peer Reviewed Journal)
Shi, J., Pan, Z., Mc Hugh, T.H., Hirschberg, E. 2009. Effect of Infusion Method and Parameters on Mass Transfer in Blueberries. Food and Bioprocess Technology. 2:271-278.
Effect of Berry Size and Sodium Hydroxide Pretreatment on the Drying Characteristics of Blueberries under Infrared Radiation Heating - (Peer Reviewed Journal)
Shi, J., Pan, Z., Mc Hugh, T.H., Wood, D.F., Zhu, Y., Avena-Bustillos, R.D., Hirschberg, E. 2008. Effect of Berry Size and Sodium Hydroxide Pretreatment on the Drying Characteristics of Blueberries under Infrared Radiation Heating. Journal of Food Science. 73(6):E259-E265.
Study of Banana Dehydration using Sequential Infrared Radiation Heating and Freeze-Drying - (Peer Reviewed Journal)
Pan, Z., Shih, C., Mc Hugh, T.H., Hirschberg, E. 2008. Study of Banana Dehydration using Sequential Infrared Radiation Heating and Freeze-Drying. Lebensmittel Wissenschaft und Technologie. 41:1944-1951.
Last Modified: 9/2/2014
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