An Investigation of the Effects of Drying Methods and Conditions on Drying Characteristics and Quality Attributes of Agricultural Products during Hot Air and Hot Air/Microwave-Assisted Dehydration-Reference-Cited by-同舟云学术

An Investigation of the Effects of Drying Methods and Conditions on Drying Characteristics and Quality Attributes of Agricultural Products during Hot Air and Hot Air/Microwave-Assisted Dehydration

Published:2009-07-29 Issue:7-8 Volume:27 Page:831-841
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Askari G. R.,Emam-Djomeh Z.,Mousavi S. M.

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373930902988106

Reference32 articles.

1. Optimisation of osmotic preconcentration and fluidised bed drying to produce dehydrated quick-cooking potato cubes

2. Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying

3. Influence of microwave application on convective drying: Effects on drying kinetics, and optical and mechanical properties of apple and strawberry

4. Hot air and freeze-drying of high-value foods: a review

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