Optimization of process parameters for microwave vacuum drying of apple lices using response surface method

Drying Technology

Volumn 28, Issue 4, 2010, Pages 523-532

  Han, Qing Hua ^a,b   Yin, Li Jun ^b   Li, Shu Jun ^a   Yang, Bing Nan ^a   Ma, Ji Wei ^a  

^a CHINESE ACADEMY OF AGRICULTURAL MECHANIZATION SCIENCES   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Apple slices; Microwave vacuum drying (MVD); Porosity ratio; Response surface method (RSM); Sensory quality

Indexed keywords

APPLE SLICES; MICROWAVE-VACUUM DRYING; POROSITY RATIO; RESPONSE SURFACE METHOD; SENSORY QUALITIES;

CURING; DRYING; MICROWAVES; OPTIMIZATION; REGRESSION ANALYSIS; SURFACE PROPERTIES; VACUUM TECHNOLOGY;

VACUUM;

EID: 77951884725     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373931003618790     Document Type: Article

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