Optimization of microwave vacuum drying of okra and the study of the product quality-Reference-Cited by-同舟云学术

Optimization of microwave vacuum drying of okra and the study of the product quality

Published:2019-12-19 Issue:2 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Xu Guobin¹^ORCID,Yin Hao¹,He Xin¹,Wang Danfeng¹,Zhao Yanyun²,Yue Jin¹

Affiliation:

1. Key Laboratory of Urban Agriculture, Ministry of Agriculture; Bor S. Luh Food Safety Center, SJTU‐OSU Innovation Center for Environmental SustainabilityShanghai Jiao Tong University Shanghai China

2. Department of Food Science and TechnologyOregon State University Corvallis Oregon

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13337

Reference35 articles.

1. Effect of Pretreatments on Drying Characteristics of Okra

2. A Comparative Study of Combined Microwave Techniques for Longan (Dimocarpus longan Lour.) Drying with Hot Air or Vacuum

3. Assessment of convection, hot-air combined with microwave-vacuum and freeze-drying methods for mushrooms with regard to product quality

4. Atiwittayaporn S. Jangchud K. &Jangchud A. (2008). The study of optimum drying time of dried banana using the combination methods of air drying and vacuum microwave drying. Proceedings of the 46th Kasetsart University Annual Conference Kasetsart Thailand 29 January ‐ 1 February 2008.

5. Effect of drying conditions on the quality of vacuum-microwave dried potato cubes

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