Experimental study of the parameters of high pulsed electrical field pretreatment to fruits and vegetables in vacuum freeze-drying

IFIP Advances in Information and Communication Technology

Volumn 344 AICT, Issue PART 1, 2011, Pages 691-697

  Wu, Yali ^a   Guo, Yuming ^a  

^a SHANXI AGRICULTURAL UNIVERSITY   (China)

Author keywords

freeze drying; fruits and vegetables; high pulsed electrical field; optimization of process parameters

Indexed keywords

DRYING RATES; DRYING TIME; ELECTRICAL FIELD; ENERGY CONSUMPTION; EXPERIMENTAL STUDIES; FREEZE-DRYING; IN-VACUUM; NUTRITIONAL INGREDIENTS; OPTIMAL CONDITIONS; OPTIMAL PARAMETER; OPTIMIZATION OF PROCESS PARAMETERS; PER UNIT; PHYSICAL FACTORS; PRACTICAL PROBLEMS; PRE-PROCESSING STEP; PRE-TREATMENT; PRODUCTION COST; PULSE DURATIONS; PULSE NUMBER; PULSE STRENGTH; PULSE TIME; RANGE ANALYSIS; VACUUM-FREEZE DRYING;

AGRICULTURE; CURING; ENERGY UTILIZATION; FRUITS; LOW TEMPERATURE DRYING; OPTIMIZATION; THERMAL PROCESSING (FOODS); VACUUM; VEGETABLES;

DRYING;

EID: 79951595290     PISSN: 18684238     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-3-642-18333-1_83     Document Type: Conference Paper

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