Microwave-drying of sliced mushroom. Analysis of temperature control and pressure

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 4, 2010, Pages 652-660

  Lombrana J I ^a   Rodriguez R ^a,b   Ruiz, U ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^b MARINE RESEARCH DIVISION   (Spain)

Author keywords

Diffusivity; Drying; Microwave heating; Mushroom; Quality

Indexed keywords

DEHYDRATED PRODUCTS; DIFFUSIVITIES; DRYING KINETIC; ENZYME INACTIVATION; HEAT LEVEL; INVERSE TEMPERATURES; MICROWAVE DRYING; MICROWAVE ENERGIES; MICROWAVE TECHNOLOGY; MUSHROOM; OPERATIONAL CONDITIONS; POSITION EFFECT; PRODUCT SURFACE; QUALITY; SEM; SEM OBSERVATION; SORPTION ISOTHERMS;

CURING; DIFFUSION; FUNGI; HEATING; INDUSTRIAL APPLICATIONS; MATHEMATICAL MODELS; MICROWAVE DEVICES; MICROWAVE HEATING; MICROWAVES; MOISTURE DETERMINATION; PRESSURE EFFECTS; SCANNING ELECTRON MICROSCOPY; SORPTION; TEMPERATURE CONTROL;

DRYING;

BASIDIOMYCOTA;

EID: 78049450194     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.06.007     Document Type: Article

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