Optimization foam mat drying of roselle (Hibiscus sabdariffa L.) extract

Mohammad Djaeni; Febiani Dwi Utari; Uma Fadzilia Arifin

doi:10.1051/matecconf/201815902073

All issues

Volume 159 (2018)

MATEC Web of Conferences, 159 (2018) 02073

References

Open Access

Issue		MATEC Web of Conferences Volume 159, 2018 The 2^nd International Joint Conference on Advanced Engineering and Technology (IJCAET 2017) and International Symposium on Advanced Mechanical and Power Engineering (ISAMPE 2017)


Article Number		02073
Number of page(s)		6
Section		Manufacturing
DOI		https://doi.org/10.1051/matecconf/201815902073
Published online		30 March 2018

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[1] S. Cid-Ortega, J.A. Guerrero-Beltran, J. Food Res 3, 5, 83 (2014) [CrossRef] [Google Scholar]

[2] P. Chumsri, A. Sirichote, A. Itharat, Songklanakarin J. Sci. Technol 30, Suppl.1, 133–139 (2008) [Google Scholar]

[3] M. Djaeni, A. Prasetyaningrum, S.B. Sasongko, W. Widayat, C. L. Hii, J. Food Sci. Technol 52, 2, 1170–1175 (2013) [CrossRef] [Google Scholar]

[4] A. Sangamithra, S. Venkatachalam, S.G. John, International Journal of Food Engineering 39, 3165–3174 (2015) [Google Scholar]

[5] A. Muthukumaran, C. Ratti, V.G.S. Raghavan, Dry. Technol 26, 4, 508–512 (2008) [CrossRef] [Google Scholar]

[6] K.O. Falade and J.O. Okocha, Food Bioprocess Technol 5, 1173–1180 (2012) [CrossRef] [Google Scholar]

[7] M. Azizpour, M. Mohebbi, M.H.H. Khodaparast, M. Varidi, Agric. Eng. Int. CIGR J 15, 3, 159–165 (2013) [Google Scholar]

[8] A. Sangamithra, V. Sivakumar, K. Kannan, S.G. John, Int. J. Food Eng 11, 1, 127–137 (2015) [CrossRef] [Google Scholar]

[9] A.A. Karim, C.C. Wai, Food Hydrocolloids 13, 203–210 (1999) [CrossRef] [Google Scholar]

[10] P. Rajkumar, R. Kailappan, R. Viswanathan, G.S.V Raghavan, J. Food Eng 79, 1452–1459 (2007) [CrossRef] [Google Scholar]

[11] R.A. Wilson, D.M. Kadam, S. Chadha, M. Sharma, Int. J. Food Sci. Nutr. Eng 2, 4, 63–69 (2012) [CrossRef] [Google Scholar]

[12] I. Doymaz, J. Food Eng 61, 3, 359–364 (2004) [CrossRef] [Google Scholar]

[13] E. Meisami-asl, S. Rafiee, CIGR Ejournal XI (2009) [Google Scholar]

[14] T.S. Franco, C.A. Perussello, L.D.S.N. Ellendersen, M.L. Masson, J. Food Eng 158, 48–57 (2015) [CrossRef] [Google Scholar]

[15] S.S. Kumar, P. Manoj, N.P. Shetty, P. Giridhar, Journal of the Science of Food and Agriculture 95, 9, 1812–1820 (2014) [CrossRef] [Google Scholar]

[16] J. Ahmed, U. S. Shivhare, G. S. V Raghavan, Eur. Food Res. Technol 218, 525–528 (2004) [CrossRef] [Google Scholar]

[17] M. R. Salahi, M. Mohebbi, M. Taghizadeh, J. Food Process. Preserv 39, 6, 1798–1808 (2015) [CrossRef] [Google Scholar]

[18] S.K. Bag, P.P. Srivastav, H.N. Mishra, Food Bioprocess Technol 4, 8, 1450–1458 (2011) [CrossRef] [Google Scholar]

[19] M. Djaeni, D. Anggoro, G.W. Santoso, D. Agustina, N. Asiah, C.L. Hii, Adv. J. Food Sci. Technol 6, 7, 833–838 (2014) [CrossRef] [Google Scholar]

[20] M. Cisse, F. Vaillant, A. Kane, O. Ndiaye, M. Dornier, Journal of the Science of Food and Agriculture 92, 6, 1214–1221, (2011) [CrossRef] [Google Scholar]