A comparative study between intermittent microwave and infrared drying of bioproducts
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.00903.x/fullpdf
Reference27 articles.
1. Effect of increasing hygroscopicity on the microwave heating of solid foods
2. Comparison of drying kinetics of foods using a fan-assisted convection oven, a microwave oven and a combined microwave/convection oven
3. A NUMERICAL STUDY OF PERIODIC ON-OFF VERSUS CONTINUOUS HEATING BY CONDUCTION
4. CONVECTIVE DRYING OF BANANA, GUAVA AND POTATO PIECES : EFFECT OF CYCLICAL VARIATIONS OF AIR TEMPERATURE ON DRYING KINETICS AND COLOR CHANGE
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