Microwave vacuum drying of osmotically dehydrated mandarin cv. (Sai-Namphaung)

International Journal of Food Science and Technology

Volumn 46, Issue 11, 2011, Pages 2401-2407

  Therdthai, Nantawan ^a   Zhou, Weibiao ^b   Pattanapa, Kanitta ^a  

^a KASETSART UNIVERSITY   (Thailand)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Drying; Glycerol; Mandarin; Microwave; Osmotic dehydration

Indexed keywords

DRYING RATES; MANDARIN; MICROWAVE POWER; MICROWAVE-VACUUM DRYING; OSMOTIC DEHYDRATION; OSMOTIC SOLUTIONS; PAGE MODELS; THIN LAYER MODEL;

DEHYDRATION; DEWATERING; DIELECTRIC PROPERTIES; GLYCEROL; HARDNESS; MICROWAVE GENERATION; MICROWAVE POWER TRANSMISSION; OSMOSIS; SUGAR (SUCROSE); VACUUM;

DRYING;

EID: 80054687020     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02763.x     Document Type: Article

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