Evaluation of a Novel Concentration Method for Tomato Puree by Microwave-Reference-Cited by-同舟云学术

Evaluation of a Novel Concentration Method for Tomato Puree by Microwave

Published:2017 Issue:9 Volume:64 Page:471-475
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Orikasa Takahiro¹,Endo Ryuhei¹,Kato Kazuhisa¹,Fujio Takuya²,Yoshida Hiroshi²,Kawamura Hiromi²,Koide Shoji¹

Affiliation:

1. Faculty of Agriculture, Iwate University

2. Iwate Agricultural Research Center

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/64/9/64_471/_pdf

Reference8 articles.

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2. 3) Soysal, Y., Ayhan, Z., Eştürk, O., and Arıkan, M.F. (2009). Intermittent microwave-convective drying of red pepper : drying kinetics, physical (colour and texture) and sensory quality. Biosystems Engineering, 103, 455-463.

3. 4) Wojdyło, A., Figiel, A., Lech, K., Nowicka, P., and Oszmianski, J. (2013). Effect of convective and vacuum-microwave drying on the bioactive compounds, color, and antioxidant capacity of sour cherries. Food and Bioprocess Technology, 81, 306-312.

4. 5) Chong, C.H., Chung, A.F., Law, L., and Wojdyło, A. (2014). Combined drying of apple cubes by using of heat pump, vacuum-microwave, and intermittent techniques. Food and Bioprocess Technology, 7, 975-989.

5. 8) Han, Q.H., Yin, L.J., Li, S.J., Yang, B.N., and Ma, J.W. (2010). Optimization of process parameters for microwave vacuum drying of apple slices using response surface method. Drying Technology, 28, 523-532.

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