Microwave–osmotic–vacuum combination drying of mango cubes with maltodextrin moderated sucrose solution
Author:
Affiliation:
1. Department of Food Science, McGill University, Ste-Anne-de-Bellevue, Quebec, Canada
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2023.2201304
Reference36 articles.
1. The energy consumption and color analysis of freeze/microwave freeze banana chips
2. Experimental and theoretical investigation of shelled corn drying in a microwave-assisted fluidized bed dryer using Artificial Neural Network
3. Optimization of Potato Cube Drying in a Microwave-Assisted Pulsed Spouted Bed
4. Microwave application in vacuum drying of fruits
5. Osmotic Dehydration of Apple Cylinders: III. Continuous Medium Flow Microwave Heating Conditions
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