Microwave freeze drying of sea cucumber (Stichopus japonicus)

Journal of Food Engineering

Volumn 96, Issue 4, 2010, Pages 491-497

  Duan, Xu ^a,b   Zhang, Min ^a   Mujumdar, Arun S ^c   Wang, Shaojin ^d  

^a JIANGNAN UNIVERSITY   (China)

^b HENAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^c NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^d WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Corona discharge; Drying; Microwave; Microwave freeze drying; Quality; Sea cucumber

Indexed keywords

AIR DRYING; CONTROL STRATEGIES; CORONA DISCHARGE; CORONA DISCHARGES; DRYING CHARACTERISTICS; DRYING TIME; FREEZE DRYING; HIGH-QUALITY PRODUCTS; INITIAL MOISTURE CONTENT; MICROWAVE FREEZE DRYING; MICROWAVE POWER; OVERALL COSTS; PRODUCT QUALITY; QUALITY; QUALITY PRODUCT; SEA CUCUMBER;

CURING; DEWATERING; ELECTRIC CORONA; ELECTRIC DISCHARGES; FINITE DIFFERENCE METHOD; GAS DISCHARGE TUBES; MICROWAVES; QUALITY ASSURANCE; SIGNAL DETECTION;

DRYING;

HOLOTHUROIDEA; STICHOPUS; STICHOPUS JAPONICUS;

EID: 70350569875     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.08.031     Document Type: Article

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