Effect of calcium ion and microwave power on structural and quality changes in drying of apple slices

Drying Technology

Volumn 28, Issue 4, 2010, Pages 517-522

  Wu, Gang Cheng ^a   Zhang, Min ^a   Mujumdar, Arun S ^b   Wang, Rui ^a  

^a JIANGNAN UNIVERSITY   (China)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Calcium ion; Color; Drying time; Microwave freeze drying; Pretreatment

Indexed keywords

APPLE SLICES; CALCIUM ION; CALCIUM IONS; DRYING TIME; FREEZE DRYING; MECHANICAL STRUCTURES; MICROWAVE APPLICATIONS; MICROWAVE FREEZE DRYING; MICROWAVE POWER; MICROWAVE POWER LEVELS; NON-VACUUM; POWER LEVELS; PROTOPECTIN; QUALITY CHANGE;

CALCIUM; COLOR; DRYING; FRUITS; IONS; MICROWAVE GENERATION; MICROWAVE POWER TRANSMISSION; SIGNAL DETECTION; VACUUM;

CURING;

EID: 77951934115     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373931003618667     Document Type: Article

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