Improving grape quality using microwave vacuum drying associated with temperature control

Journal of Food Science

Volumn 72, Issue 1, 2007, Pages E023-E028

  Clary, C D ^a   Mejia Meza, E ^a   Wang, S ^a   Petrucci, V E ^b  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b CALIFORNIA STATE UNIVERSITY   (United States)

Author keywords

Grapes; Microwave vacuum dehydration; Nutrition; Raisins; Specific energy

Indexed keywords

VITACEAE;

ASCORBIC ACID; RIBOFLAVIN; THIAMINE;

ARTICLE; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; GRAPE; INSTRUMENTATION; METHODOLOGY; MICROWAVE RADIATION; TEMPERATURE; TIME; VACUUM;

ASCORBIC ACID; FOOD PRESERVATION; FOOD TECHNOLOGY; MICROWAVES; RIBOFLAVIN; TEMPERATURE; THIAMINE; TIME FACTORS; VACUUM; VITIS;

EID: 33846949672     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00234.x     Document Type: Article

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