Optimization of microwave-assisted hot air drying conditions of okra using response surface methodology
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0487-9.pdf
Reference33 articles.
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2. Balusu R, Paduru RR, Kuravi SK, Seenayya G, Reddy G (2005) Optimization of critical medium components using response surface methodology for ethanol production from cellulosic biomass by Clostridium thermocellum SS19. Process Biochem 40(9):3025–3030
3. Brennan JG (2006) Food processing handbook. Wiley-VCH Weinheim, Germany
4. Dadali G, Apar DK, Özbek B (2007a) Color change kinetics of okra undergoing microwave drying. Dry Technol 25(5):925–936
5. Dadali G, Apar DK, Özbek B (2007b) Estimation of effective moisture diffusivity of okra for microwave drying. Dry Technol 25(9):1445–1450
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