Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze‐drying characteristics of Chinese yam-Reference-Cited by-同舟云学术

Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze‐drying characteristics of Chinese yam

Published:2019-08-16 Issue:14 Volume:99 Page:6572-6581
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Li Linlin¹²,Zhang Min¹³^ORCID,Song Xiaoning⁴,Wang Weiqin⁵,Bhandari Bhesh⁶

Affiliation:

1. State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China

2. International Joint Laboratory on Food SafetyJiangnan University Wuxi China

3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and TechnologyJiangnan University Wuxi China

4. Institute of Food and PackagingNanjing Forestry University Nanjing China

5. Haitong Food Group Company Zhejiang China

6. School of Agriculture and Food SciencesUniversity of Queensland Brisbane Australia

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9938

Reference39 articles.

1. Microwave freeze drying of sea cucumber (Stichopus japonicus)

2. Recent developments in high efficient freeze-drying of fruits and vegetables assisted by microwave: A review

3. Effect of changes in salt content and food thickness on electromagnetic heating of rice, mashed potatoes and peas in 915 MHz single mode microwave cavity

4. A novel dielectric drying method of sea cucumber

5. Effect of food ingredient on microwave freeze drying of instant vegetable soup

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