Drying characteristics of blackcurrant pulp by microwave-assisted foam mat drying

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering

Volumn 25, Issue 8, 2009, Pages 288-293

  Zheng, Xianzhe ^a   Liu, Chenghai ^a   Zhou, He ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Blackcurrant pulp; Color evaluation; Drying; Foaming properties; Microwave devices; Stabilizers

Indexed keywords

BELT DRYER; BLACKCURRANT PULP; COLOR EVALUATION; CONCENTRATION OF; DRYING CHARACTERISTICS; DRYING INTENSITY; DRYING METHODS; DRYING RATES; FOAMING ADDITIVES; FOAMING PROPERTIES; FOOD GRADE; GLYCERYL MONOSTEARATE; HEAT SOURCES; HIGH STABILITY; HOT AIR; MATERIAL LAYERS; METHYL CELLULOSE; MICROWAVE INTENSITY; MICROWAVE METHODS; MICROWAVE-ASSISTED; SOY PROTEIN; STABILIZERS;

COLOR; CURING; DEHYDRATION; DEWATERING; INTERCHANGES; MICROWAVE DEVICES; MICROWAVES;

DRYING;

EID: 70350359476     PISSN: 10026819     EISSN: None     Source Type: Journal    
DOI: 10.3969/j.issn.1002-6819.2009.08.051     Document Type: Article

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