Osmotic dehydration as a pre-treatment before combined microwave-hot-air drying of mushrooms

Author:

Torringa Erik,Esveld Erik,Scheewe Ischa,van den Berg Robert,Bartels Paul

Publisher

Elsevier BV

Subject

Food Science

Reference10 articles.

1. Collignan, A., & Raoult-Wack, A. L. (1992). Dewatering through immersion in sugar/salt concentrated solutions at low temperature. An interesting alternative for animal foodstuffs stabilisation. In A. S. Mumjumdar, Drying '92 (pp. 1887–1896). Amsterdam: Elsevier

2. Microwave treatment of apple before air dehydration-effects on physical properties and microstructure;Funebo;Journal of Food Engineering,2000

3. Osmo-convective drying of fruits and vegetables: technology and application;Lenart;Drying-Technology,1996

4. Characterisation of vacuum microwave air, and freeze dried carrot slices;Lin;Food Research International,1998

5. Research needs and opportunities in the dry conservation of fruits and vegetables;Nijhuis;Drying Technology,1996

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