Comparing different processing methods in apple slice drying. Part 1. Performance of microwave, hot air and hybrid methods at constant temperatures
Author:
Publisher
Elsevier BV
Subject
Soil Science,Agronomy and Crop Science,Food Science,Control and Systems Engineering
Reference23 articles.
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2. Characteristics of chard leaves during microwave, convective, and combined microwave-convective drying;Alibas;Drying Technology,2007
3. Effects of hot-air and hybrid hot air-microwave drying kinetics and textural quality of nectarine slices;Ashtiani;Heat and Mass Transfer,2018
4. Thin-layer modeling of convective and microwave-convective drying of oyster mushroom (Pleurotus ostreatus);Bhattacharya;Journal of Food Science & Technology,2015
5. Infrared thermography assisted control for apples microwave drying;Cuccurullo;Journal of Food Engineering,2012
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