Theoretic substantiation and apparatus design for the energy-saving method during candied fruits drying
Author:
Publisher
Lviv Polytechnic National University
Subject
General Medicine
Reference14 articles.
1. 1. Chanpreet Singh,Nitin Saluja &Rajeev Kamal Sharma. (2019). A computation-driven, energy-efficient and hybrid of microwave and conventional drying process for fast gooseberry candy production. Journal of Microwave Power and Electromagnetic Energy, 53(4), 259-275. https://doi.org/10.1080/08327823.2019.1677431
2. 2. Waraporn Klinbun &Phadungsak Rattanadecho. (2019). Effects of power input and food aspect ratio on microwave thawing process of frozen food in commercial oven. Journal of Microwave Power and Electromagnetic Energy, 53(4), 225-242. https://doi.org/10.1080/08327823.2019.1677430
3. 3. O. Alves-Filho &Y. H. Roos. (2007). Advances in Multi-Purpose Drying Operations with Phase and State Transitions. Drying Technology, 24(3), 383-396. https://doi.org/10.1080/07373930600564357
4. 4. Catherine Bonaui , Elisabeth Dumoulin , Anne-Lucie Raoult-Wack , Z. Berk , J.J. Bimbenet , F. Courtois , G. Trystram & J. Vasseur. (2007). Food Drying and Dewatering. Drying Technology, 14(9), 2135-2170. https://doi.org/10.1080/07373939608917199
5. 5. Atamanyuk, V., Huzova, I., Gnativ, Z., Mykychak B. (2016). Selection of optimal method of forming a layer of candied fruits during filtration drying. Eastern-European Journal of Enterprise Technologies, 5(11(83)), 10 - 15. https://doi.org/10.15587/1729-4061.2016.81409
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