Drying characteristics and drying quality of carrot using a two-stage microwave process

Journal of Food Engineering

Volumn 68, Issue 4, 2005, Pages 505-511

  Wang, J ^a   Xi, Y S ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b Jinhua College of Profession and Technology   (China)

Author keywords

carotene; Carrot; Characteristic; Drying; Microwave

Indexed keywords

DEHYDRATION; DRYING; ENERGY EFFICIENCY; ENERGY UTILIZATION; FOOD PROCESSING; HEAT TRANSFER; MICROWAVES; PIGMENTS; QUALITY CONTROL;

Β-CAROTENE; CARROT; MASS LOAD;

FOOD PRODUCTS;

DAUCUS CAROTA;

EID: 12344288085     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.06.027     Document Type: Article

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