Trends in microwave-assisted freeze drying of foods

Drying Technology

Volumn 28, Issue 4, 2010, Pages 444-453

  Duan, X ^a,b   Zhang, M ^a   Mujumdar, S ^c   Wang, R ^a  

^a JIANGNAN UNIVERSITY   (China)

^b HENAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^c NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Dehydration; Drying time; Energy savings; Foods; Freeze drying; Microwave; Quality

Indexed keywords

DRIED PRODUCTS; DRYING TIME; ENERGY CONSUMPTION; ENERGY SAVING; ENERGY SAVINGS; FOOD INDUSTRIES; FOOD MATERIALS; FOODS; FREEZE DRYING; FREEZE DRYING METHOD; MICROWAVE APPLICATIONS; MICROWAVE DRYING; MICROWAVE-ASSISTED; PRODUCT QUALITY; PRODUCTION COST; RECENT PROGRESS; START-UP COSTS;

CURING; DEHYDRATION; DEWATERING; ENERGY CONSERVATION; FOOD PRESERVATIVES; INDUSTRIAL APPLICATIONS; INDUSTRIAL RESEARCH; MICROWAVES; QUALITY CONTROL; SIGNAL DETECTION;

DRYING;

EID: 77951905064     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373931003609666     Document Type: Article

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