Standardization of process parameters for microwave assisted convective dehydration of ginger
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0546-2.pdf
Reference19 articles.
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2. Alibas I (2007) Microwave, air and combined microwave–air-drying parameters of pumpkin slices LWT 40:1445–1451
3. Botha GE, Oliveira JC, Ahrné L (2011). Quality optimization of combined osmotic dehydration and microwave assisted air drying of pineapple using constant power emission. Journal of Food and Bioproducts Processing. Available online - http://dx.doi.org/10.1016/j.fbp.2011.02.006
4. Bouraoui M, Richard P, Durance T (1994) Microwave and convective drying of potato slices. J Food Process Eng 17:353–363
5. Dash SK, Bhatnagar S (1991) Multistage dehydration process for garlic. Indian J Agric Eng 1:33–36
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