Low temperature hot air drying of potato cubes subjected to osmotic dehydration and intermittent microwave: drying kinetics, energy consumption and product quality indexes-Reference-Cited by-同舟云学术

Low temperature hot air drying of potato cubes subjected to osmotic dehydration and intermittent microwave: drying kinetics, energy consumption and product quality indexes

Published:2017-10-23 Issue:4 Volume:54 Page:929-954
ISSN:0947-7411
Container-title:Heat and Mass Transfer
language:en
Short-container-title:Heat Mass Transfer

Author:

Dehghannya Jalal^ORCID,Bozorghi Somayyeh,Heshmati Maryam Khakbaz

Publisher

Springer Science and Business Media LLC

Subject

Fluid Flow and Transfer Processes,Condensed Matter Physics

Link

http://link.springer.com/article/10.1007/s00231-017-2202-5/fulltext.html

Reference38 articles.

1. Wang R, Zhang M, Mujumdar AS (2010) Effect of osmotic dehydration on microwave freeze-drying characteristics and quality of potato chips. Dry Technol 28:798–806

2. Markowski M, Bondaruk J, Błaszczak W (2009) Rehydration behavior of vacuum-microwave-dried potato cubes. Dry Technol 27:296–305

3. Dehghannya J, Gorbani R, Ghanbarzadeh B (2016b) Determination of bulk density of Mirabelle plum during hot air drying as influenced by ultrasound-osmotic pretreatment. J Food Measure Character 10:738–745

4. Aghilinategh N, Rafiee S, Gholikhani A, Hosseinpur S, Omid M, Mohtasebi SS, Maleki N (2015) A comparative study of dried apple using hot air, intermittent and continuous microwave: evaluation of kinetic parameters and physicochemical quality attributes. Food Sci Nutr 3:519–526

5. Yadav DN, Anand T, Sharma M, Gupta RK (2014) Microwave technology for disinfestation of cereals and pulses: an overview. J Food Sci Technol 51:3568–3576

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