A thermodynamic model for hot air microwave drying of orange peel
Author:
Funder
Spanish Ministerio de Ciencia e Innovación
Publisher
Elsevier BV
Subject
Food Science
Reference20 articles.
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2. Application of microwaves dielectric spectroscopy for controlling pork meat (Longissimus dorsi) salting process;Castro-Giraldez;J. Food Eng.,2010
3. Nonlinear thermodynamic approach to analyze long time osmotic dehydration of parenchymatic apple tissue;Castro-Giraldez;J. Food Eng.,2011
4. Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward);Castro-Giraldez;Innovative Food Sci. Emerg. Technol.,2011
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