Influence of three stage ultrasound—intermittent microwave—hot air drying of carrot on physical properties and energy consumption
Author:
Publisher
Springer Science and Business Media LLC
Subject
Fluid Flow and Transfer Processes,Condensed Matter Physics
Link
https://link.springer.com/content/pdf/10.1007/s00231-021-03074-1.pdf
Reference34 articles.
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2. Nahimana H, Zhang M (2011) Shrinkage and color change during microwave vacuum drying of carrot. Drying Technol 29:836–847
3. Aghilinategh N, Rafiee S, Hosseinpur S, Omid M, Mohtasebi SS (2015) Optimization of intermittent microwave-convective drying using response surface methodology. Food Sci Nutr 3:331–341
4. Darıcı S, Şen S (2015) Experimental investigation of convective drying kinetics of kiwi under different conditions. Heat Mass Transf 51:1167–1176
5. Horuz E, Jaafar HJ, Maskan M (2017) Ultrasonication as pretreatment for drying of tomato slices in a hot air–microwave hybrid oven. Drying Technol 35:849–859
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