Optimization of the vacuum dehydration of celery (Apium Graveolens) using the response surface methodology

Drying Technology

Volumn 19, Issue 3-4, 2001, Pages 611-626

  Madamba, Ponciano S ^a   Liboon, Ferdinand A ^a  

^a UNIVERSITY OF THE PHILIPPINES LOS BAÑOS   (Philippines)

Author keywords

Acceptability; Dried herbs; Optimum drying conditions; Quality; Rehydration

Indexed keywords

DENSITY (SPECIFIC GRAVITY); DRYING; MOISTURE; OPTIMIZATION; PRESSURE EFFECTS; VACUUM;

RESPONSE SURFACE METHODOLOGY (RSM);

DEHYDRATION;

DRYING; FOOD PROCESSING; LIQUID-SOLID SEPARATION; VACUUM;

EID: 0034896013     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1081/DRT-100103938     Document Type: Article

References (14)

1. Some new three-level designs for the study of quantitative variables
2. Vacuum drying of oak wood
3. Pulsed microwave-vacuum drying of food materials
4. Effective moisture diffusivity of plain yoghurt undergoing microwave vacuum drying
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6. The effect of process conditions on the drying kinetics and rehydration characteristics of some MW-vacuum dehydrated fruits
7. Intensification of penicillin drying in industrial vacuum drum dryer based on the short contact theory
8. Microwave vacuum drying
9. Microwave and alternative method of drying rice
10. Principles of vacuum drying applied to forage