Rehydration behavior of vacuum-microwave-dried potato cubes

Drying Technology

Volumn 27, Issue 2, 2009, Pages 296-305

  Markowski, Marek ^a   Bondaruk, Joanna ^a   Błaszczak, Wioletta ^b  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Hot air drying; Microstructure; Potatoes; Rehydration; Shrinkage; Vacuum microwave drying

Indexed keywords

DEWATERING; DRYING; MICROSTRUCTURE; MICROWAVE HEATING; MICROWAVES; SHRINKAGE; VACUUM; VACUUM TECHNOLOGY;

DIFFUSION MODELS; DRYING CONDITIONS; EFFECTIVE MOISTURE DIFFUSIVITIES; EMPIRICAL EQUATIONS; HOT AIR DRYING; HOT AIRS; HYDRATION KINETICS; LOW PRESSURES; LOW SHRINKAGES; OPEN CAVITIES; POROUS MICROSTRUCTURES; POTATOES; PROPERTIES AND MICROSTRUCTURES; RECOVERY PROPERTIES; REHYDRATION; REHYDRATION BEHAVIORS; VACUUM-MICROWAVE DRYING; WEIBULL;

CURING;

EID: 60349114659     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930802606600     Document Type: Article

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