Optimization of temperature and power density in microwave-assisted hot air oven drying and storage stability of dried apple sticks
Author:
Affiliation:
1. PMAS Arid Agriculture University, Pakistan
2. McGill University, Canada
3. National Agriculture Research Center, Pakistan
4. National University of Sciences and Technology, Pakistan
Publisher
FapUNIFESP (SciELO)
Subject
Food Science
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1981-67232023000100417&tlng=en
Reference40 articles.
1. Developments in osmotic dehydration technique for the preservation of fruits and vegetables;Ahmed I.;Innovative Food Science & Emerging Technologies,2016
2. Effects of pectin‐CMC‐based coating and osmotic dehydration pretreatments on microstructure and texture of the hot‐air dried quince slices;Akbarian M.;Journal of Food Processing and Preservation,2015
3. Microwave, air and combined microwave–air-drying parameters of pumpkin slices;Alibas I.;Lebensmittel-Wissenschaft + Technologie,2007
4. Drying kinetics of apple cylinders under combined hot air–microwave dehydration;Andrés A.;Journal of Food Engineering,2004
5. Microwave drying of apple cubes: effect of the osmotic pre-treatment and comparison with hot air drying;Assis F.;Advances in Food Science and Engineering,2017
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