Comparison of drying characteristic and uniformity of banana cubes dried by pulse-spouted microwave vacuum drying, freeze drying and microwave freeze drying-Reference-Cited by-同舟云学术

Comparison of drying characteristic and uniformity of banana cubes dried by pulse-spouted microwave vacuum drying, freeze drying and microwave freeze drying

Published:2014-02-13 Issue:9 Volume:94 Page:1827-1834
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Jiang Hao¹,Zhang Min¹²,Mujumdar Arun S³,Lim Rui-Xin⁴

Affiliation:

1. State Key Laboratory of Food Science and Technology; Jiangnan University; 214122 Wuxi Jiangsu China

2. School of Food Science and Technology; Jiangnan University; 214122 Wuxi Jiangsu Province China

3. Department of Mechanical Engineering; National University of Singapore; 9 Engineering Drive 1 Singapore Singapore

4. School of Agriculture, Food & Rural Development; Newcastle University (Singapore Campus); 180 Ang Mo Kio Ave 8 Singapore

Funder

China 863 HI-TECH Research and 488 Development Program

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference21 articles.

1. Microwave freeze-drying characteristics of banana crisps;Jiang;Dry Technol,2010

2. Recent developments in microwave-assisted drying of vegetables, fruits, and aquatic products drying kinetics and quality considerations;Zhang;Dry Technol,2010

3. Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices;Wang;J Food Eng,2010

4. Microwave freeze drying of sea cucumber (Stichopus japonicus);Duan;J Food Eng,2010

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