Quality optimisation of combined osmotic dehydration and microwave assisted air drying of pineapple using constant power emission

Food and Bioproducts Processing

Volumn 90, Issue 2, 2012, Pages 171-179

  Botha, G E ^a   Oliveira, J C ^b   Ahrne L ^c  

^a DSI CSIR Nanotechnology Innovation Centre   (South Africa)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

Combined technologies; Drying rate; Microwave drying; Osmotic dehydration; Overheating

Indexed keywords

COMBINED TECHNOLOGY; DRYING RATE; MICROWAVE DRYING; OSMOTIC DEHYDRATION; OVERHEATING;

ATMOSPHERIC TEMPERATURE; DEHYDRATION; DRYING; MICROWAVE GENERATION; MICROWAVE POWER TRANSMISSION; QUALITY CONTROL;

OSMOSIS;

ANANAS COMOSUS;

EID: 84859007714     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2011.02.006     Document Type: Article

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