Study of banana dehydration using sequential infrared radiation heating and freeze-drying

LWT

Volumn 41, Issue 10, 2008, Pages 1944-1951

  Pan, Zhongli ^a,b   Shih, Connie ^b   McHugh, Tara H ^a   Hirschberg, Edward ^c  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

^b Univ of California   (United States)

^c Innovative Foods Inc   (United States)

Author keywords

Banana; Drying; Drying rate; Hot air; Infrared; Quality; Structure; Temperature

Indexed keywords

ASCORBIC ACID; COLOR; FRUITS; INFRARED DRYING; LOW TEMPERATURE DRYING; QUALITY CONTROL; SOLAR DRYERS;

ACID DIPPING; BANANA; DRYING RATES; FREEZE DRYING; HOT AIR; HOT AIR DRYING; IR INTENSITIES; PRODUCT COLOR; QUALITY; QUALITY CHARACTERISTIC;

INFRARED RADIATION;

MUSA ACUMINATA;

EID: 50449094021     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.01.019     Document Type: Article

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