Prototype continuous microwave foam-mat dryer: design and fabrication
Author:
Funder
University Grants Commission
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04907-3.pdf
Reference25 articles.
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3. Bag SK, Srivastav PP, Mishra HN (2011) Optimization of process parameters for considered satisfactory regarding various simulation and experimental foaming of bael (Aegle marmelos L.) fruit pulp. Food Bioprocess Technol 4(8):1450–1458
4. Bhandari BR, Howes T (1992) Implication of glass transition for the drying and stability of dried foods. J Food Eng 40(1–2):71–79
5. Chai L, Qiang L, Cheng-hai L, Xian-zhe Z (2016) Process parameter study on microwave-assisted foam-mat drying properties of corn soaking water. J Northeast Agric Univ (English Edition) 23(2):65–77
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