Far-infrared radiation assisted drying of longan fruit

Journal of Food Engineering

Volumn 100, Issue 4, 2010, Pages 662-668

  Nathakaranakule, Adisak ^a   Jaiboon, Petcharat ^a   Soponronnarit, Somchart ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Color; Far infrared radiation; Heat pump; Longan; Microstructure; Rehydration; Shrinkage; Texture

Indexed keywords

COMBINED TECHNIQUES; DRIED PRODUCTS; DRYING KINETIC; DRYING PROCESS; DRYING RATES; DRYING TEMPERATURE; DRYING TIME; ELECTRIC POWER; FAR-INFRARED RADIATION; HEAT PUMP; HEAT PUMP DRYING; HEAT PUMPS; HOT AIR; HOT AIR DRYING; INITIAL MOISTURE CONTENT; LOCAL MARKETS; LONGAN; LONGAN FRUIT; LOWER HARDNESS; POROUS STRUCTURES; SENSORY CHARACTERISTICS; SENSORY PANELS; THAILAND; WATER ACTIVITY;

COLOR; CURING; HEAT PUMP SYSTEMS; INFRARED RADIATION; PUMPS; RADIOMETERS; SHRINKAGE; TEXTURES;

INFRARED DRYING;

DIMOCARPUS LONGAN;

EID: 77955427056     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.05.016     Document Type: Article

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