Effect of processing parameters on the temperature and moisture content of microwave-blanched peanuts

Journal of Food Process Engineering

Volumn 30, Issue 2, 2007, Pages 225-240

  Schirack, A V ^a   Sanders, T H ^b   Sandeep, K P ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ENERGY COSTS; INTERNAL TEMPERATURE; MICROWAVE APPLICATOR;

ENERGY ABSORPTION; HEATING; MICROWAVE DEVICES; MICROWAVES; MOISTURE; THERMAL EFFECTS;

FOOD PRODUCTS;

ARACHIS HYPOGAEA;

EID: 34147200141     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00110.x     Document Type: Article

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