Optimizing drying conditions for vacuum-assisted microwave drying of green peas (Pisum sativum L.)

Drying Technology

Volumn 27, Issue 6, 2009, Pages 761-769

  Chauhan, A K S ^a   Srivastava, A K ^b  

^a ITC Limited   (India)

^b ALIGARH MUSLIM UNIVERSITY   (India)

Author keywords

Green peas; Process optimization; Rehydration ratio; Response surface methodology; Vacuum assisted microwave drying

Indexed keywords

APPARENT DENSITY; CENTRAL COMPOSITE DESIGNS; DRYING CONDITION; DRYING EFFICIENCY; DRYING PARAMETERS; DRYING TIME; EXPERIMENTAL DATA; GREEN COLOR; GREEN PEAS; LINEAR SHRINKAGE; MICROWAVE DRYING; MICROWAVE POWER; MICROWAVE POWER LEVELS; PISUM SATIVUM; PROCESS OPTIMIZATION; QUALITY ATTRIBUTES; QUALITY PRODUCT; REHYDRATION RATIO; RESPONSE SURFACE METHODOLOGY; SECOND-ORDER POLYNOMIAL; SENSORY ATTRIBUTES;

CURING; DEWATERING; MERCURY (METAL); MICROWAVE GENERATION; MICROWAVE HEATING; MICROWAVE POWER TRANSMISSION; OPTIMIZATION; PIEZOELECTRIC DEVICES; PROCESS CONTROL; REGRESSION ANALYSIS; SURFACE PROPERTIES; VACUUM; VACUUM TECHNOLOGY;

DRYING;

EID: 68049136147     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930902828120     Document Type: Article

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