Study of intermittent low-pressure superheated steam and vacuum drying of a heat-sensitive material

Drying Technology

Volumn 25, Issue 1, 2007, Pages 205-223

  Thomkapanich, Oearree ^a   Suvarnakuta, Peamsuk ^b   Devahastin, Sakamon ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^b THAMMASAT UNIVERSITY   (Thailand)

Author keywords

Banana; Continuous drying; Intermittent pressure drying; Intermittent temperature drying; Low pressure superheated steam drying; Quality; Tempering; Time varying drying; Vacuum drying

Indexed keywords

FOOD PRODUCTS; HEAT TRANSFER; PRESSURE EFFECTS; TEMPERING; THERMAL EFFECTS;

DRYING TIME; HEAT-SENSITIVE FOODS; LOW-PRESSURE SUPERHEATED STEAM DRYING; VACUUM DRYING;

DRYING;

DRYING; FOOD PRODUCTS; HEAT TRANSFER; PRESSURE EFFECTS; TEMPERING; THERMAL EFFECTS;

EID: 33847674458     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930601161146     Document Type: Article

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