Modeling of Microwave Drying of Fruits. Part II: Effect of Osmotic Pretreatment on the Microwave Dehydration Process

Drying Technology

Volumn 30, Issue 4, 2012, Pages 404-415

  Arballo, J R ^a,b   Campanone L A ^a,b   Mascheroni, R H ^a,b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Fruits; Mathematical modeling; Osmotic microwave drying

Indexed keywords

COMBINED PROCESS; COUNTER-CURRENT FLOW; DEHYDRATION PROCESS; DEHYDRATION RATES; DIFFUSIVE MODEL; HEAT AND MASS TRANSFER; INITIAL VALUES; LAMBERT'S LAW; MASS BALANCE; MATHEMATICAL MODELING; MICROWAVE DRYING; MODEL VALIDATION; NUMERICAL SOLUTION; PRE-TREATMENT; SUCROSE SOLUTION; TEMPERATURE-DEPENDENT PROPERTIES; TRANSPORT PHENOMENA;

COMPUTER SIMULATION; DEHYDRATION; DRYING; ELECTROMAGNETIC WAVES; MICROWAVE HEATING; OSMOSIS; SUGAR (SUCROSE); WELL DRILLING;

FRUITS;

EID: 84856812331     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2011.645100     Document Type: Article

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