Microwave Drymg of Grapes in a Single Mode Cavity at 2450 Mhz - i: Drying Kinetics-Reference-Cited by-同舟云学术

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Microwave Drymg of Grapes in a Single Mode Cavity at 2450 Mhz - i: Drying Kinetics

Published:1995-01 Issue:8-9 Volume:13 Page:1949-1971
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Tulasidas T.N.¹,Raghavan G.S.V.¹,Mujumdar A.S.²

Affiliation:

1. a Dept. of Agric. Eng.. Macdonald Campus of McGill University 21 11 1 Lakeshore Road, Ste. Anne de Bellevue. H9X 3V9 , Quebec., Canada.

2. b Dept. of Chemical Engineering: McGill University 3480 University Street. Montreal,H3A 2A7 , Quebec., Canada.

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373939508917058

Reference34 articles.

1. Comparison of drying kinetics of foods using a fan-assisted convection oven, a microwave oven and a combined microwave/convection oven

2. Experimental High Frequency Dryer for Granular Materials

3. Storage Conditions Affect Quality of Raisins

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