Recent applications of microwave technology as novel drying of food – Review

Author:

Zahoor Insha,Mir Tanveer Ahmad,Ayoub Wani Suhana,Farooq Salma,Ganaie Tariq Ahmad

Publisher

Elsevier BV

Reference54 articles.

1. Synergism of ultrasound and microwave for food processing, preservation, and extraction;Ahmed,2023

2. Anuj Sonal, P., Jayaraj, A., Shahana, A., Khalai, S., Murali, A., Rajesh, G.K., & Nighitha, M.T., 2020, Development and performance evaluation of infrared dryer (Doctoral dissertation, Department of Post Harvest-Technology and Agricultural Processing). 〈http://14.139.181.140:8080/jspui/handle/123456789/415〉.

3. ). Comparison of convective and infrared heating as means of drying pomegranate arils (Punica granatum L.);Briki;Heat and Mass Transfer,2019

4. Comparison of traditional and novel drying techniques and its effect on quality of fruits, vegetables and aromatic herbs;Calín-Sánchez;Foods,2020

5. Effect of microwave freeze drying on quality and energy supply in drying of barley grass;Cao;Journal of the Science of Food and Agriculture,2018

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