Three-stage hybrid osmotic–intermittent microwave–convective drying of apple at low temperature and short time
Author:
Affiliation:
1. Department of Food Science and Technology, University of Tabriz, Tabriz, Iran
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1432642
Reference45 articles.
1. A comparative study of dried apple using hot air, intermittent and continuous microwave: evaluation of kinetic parameters and physicochemical quality attributes
2. Shrinkage of Mirabelle Plum during Hot Air Drying as Influenced by Ultrasound-Assisted Osmotic Dehydration
3. Influence of microwave application on convective drying: Effects on drying kinetics, and optical and mechanical properties of apple and strawberry
4. A comparative study of microwave-assisted air drying of potato slices
5. Microwaves phenomena during drying of apple cylinders
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