Development of a general model for monitoring moisture distribution of four vegetables undergoing microwave-vacuum drying by hyperspectral imaging
Author:
Affiliation:
1. Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2021.1950171
Reference62 articles.
1. Microwave–vacuum drying kinetics of carrot slices
2. Optimisation of dehydration and rehydration properties of cooked chickpeas (Cicer arietinum L.) undergoing microwave–hot air combination drying
3. Dehydration of Garlic Slices by Combined Microwave-Vacuum and Air Drying
4. Dehydration of Concentrated Ganoderma lucidum Extraction by Combined Microwave-Vacuum and Conventional Vacuum Drying
5. Temperature Changes during Microwave-Vacuum Drying of Sliced Carrots
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