Microwave drying kinetics of tomato pomace: Effect of osmotic dehydration

Chemical Engineering and Processing: Process Intensification

Volumn 48, Issue 1, 2009, Pages 524-531

  Al Harahsheh, Mohammad ^a   Al Muhtaseb, Ala'a H ^a   Magee, T R A ^b  

^a AL HUSSEIN BIN TALAL UNIVERSITY   (Jordan)

^b QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

Author keywords

Dielectric properties; Drying constant; Microwave drying; Osmotic dehydration; Tomato pomace

Indexed keywords

ANIMAL FEED; DRIED PRODUCTS; DRYING CONSTANT; DRYING PROCESS; DRYING RATES; EFFECTIVE MOISTURE DIFFUSIVITY; ENVIRONMENTAL PROBLEMS; MICROWAVE DRYING; MICROWAVE POWER; MICROWAVE POWER LEVELS; NACL CONCENTRATION; OSMOTIC DEHYDRATION; OSMOTIC SOLUTIONS; TOMATO PASTE; TOMATO POMACE; WASTE PRODUCTS;

CERAMIC CAPACITORS; CONCENTRATION (PROCESS); CURING; DEHYDRATION; DEWATERING; DIELECTRIC PROPERTIES; FRUITS; MATERIALS HANDLING; MICROWAVE GENERATION; MICROWAVE HEATING; MICROWAVE POWER TRANSMISSION; OSMOSIS; PLANTS (BOTANY); RATE CONSTANTS; SODIUM; SODIUM CHLORIDE;

DRYING;

EID: 68949186249     PISSN: 02552701     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cep.2008.06.010     Document Type: Article

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