Optimisation of dehydration and rehydration properties of cooked chickpeas (Cicer arietinum L.) undergoing microwave–hot air combination drying

Author:

Gowen A.,Abu-Ghannam N.,Frias J.,Oliveira J.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference20 articles.

1. Effects of microwaves on the drying, checking and mechanical strength of baked biscuits;Ahmad;Journal of Food Engineering,2001

2. Drying kinetics of apple cylinders under combined hot air–microwave dehydration;Andres;Journal of Food Engineering,2004

3. Berglund, D., Franzen, D., Magnusson, J., Bradley, C., Glogoza, P., Scherer, T., et al. (2004). Drying, storage and handling of dry edible beans. In A1133: Dry bean production guide. http://www.ext.nodak.edu/extpubs/plantsci/rowcrops/a1133.htm. NDSU Extension Service, North Dakota State University.

4. Evaluation of short cut pasta air dehydration assisted by microwaves as compared to the conventional drying process;Berteli;Journal of Food Engineering,2005

5. Food engineering operations;Brennan,1990

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