Optimization of intermittent microwave–convective drying using response surface methodology
Author:
Affiliation:
1. Department of Agricultural Machinery Engineering Faculty of Agricultural Engineering and Technology University of Tehran Karaj Iran
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.224
Reference36 articles.
1. Influence of drying conditions on the effective moisture diffusivity, energy of activation and energy consumption during the thin-layer drying of berberis fruit (Berberidaceae)
2. Modelling of the drying of eggplants in thin-layers
3. Effects of microwave and infrared drying on the quality of carrot and garlic
4. Effect of osmotic dehydration on the dielectric properties of carrots and strawberries
5. A comparative study between intermittent microwave and infrared drying of bioproducts
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