Drying kinetics and quality characteristics of microwave-vacuum dried saskatoon berries

Journal of Microwave Power and Electromagnetic Energy

Volumn 42, Issue 4, 2008, Pages 4-12

  Meda, Venkatesh ^a   Gupta, Mohit ^a   Opoku, Anthony ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Colour; Drying; Microwave; Quality; Saskatoon berry; Vacuum; Water activity

Indexed keywords

COLOR; COLORIMETRY; FRUITS; IMAGE QUALITY; MICROWAVE GENERATION; MICROWAVE HEATING; MICROWAVES; MOISTURE; MOISTURE DETERMINATION; POLYNOMIALS; VACUUM;

HIGH MOISTURE CONTENTS; INITIAL MOISTURE CONTENT; MICROWAVE - VACUUM DRYING; MICROWAVE POWER LEVELS; SASKATOON BERRIES; TOTAL COLOR DIFFERENCE; VACUUM PRESSURE LEVELS; WATER ACTIVITY;

DRYING;

ARTICLE; CHEMISTRY; DESICCATION; FOOD PRESERVATION; FRUIT; KINETICS; METHODOLOGY; MICROWAVE RADIATION; ROSACEAE; TEMPERATURE; VACUUM;

DESICCATION; FOOD PRESERVATION; FRUIT; KINETICS; MICROWAVES; ROSACEAE; TEMPERATURE; VACUUM;

EID: 60349120095     PISSN: 08327823     EISSN: None     Source Type: Journal    
DOI: 10.1080/08327823.2007.11688595     Document Type: Article

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