Analysis of heat and moisture transfer in the microwave drying of potatoes
Author:
Affiliation:
1. Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, China
2. Institute of Physics, Polish Academy of Sciences, Warsaw, Poland
Funder
Tianjin Committee of Agriculture and Rural Affairs
National Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2022.2155972
Reference51 articles.
1. Mathematical modeling of nutritional, color, texture, and microbial activity changes in fruit and vegetables during drying: A critical review
2. Effects of different pretreatment methods on the drying characteristics and quality of potatoes
3. Importance of drying in support of human welfare
4. Kinetic and Quality Study of Mushroom Drying under Microwave and Vacuum
5. Handbook of Industrial Drying
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