Microwave dehydration of three citrus peel cultivars: Effect on water and oil retention capacities, color, shrinkage and total phenols content

Industrial Crops and Products

Volumn 40, Issue 1, 2012, Pages 167-177

  Ghanem, Nesrine ^a   Mihoubi, Daoued ^b   Kechaou, Nabil ^a   Mihoubi, Nourhène Boudhrioua ^c  

^a UNIVERSITY OF SFAX   (Tunisia)

^b RESEARCH AND TECHNOLOGY CENTER OF ENERGY   (Tunisia)

^c Biotechpole Sidi Thabet   (Tunisia)

Author keywords

Citrus peels; Color; Microwave drying kinetics; Shrinkage; Technological properties; Total phenols

Indexed keywords

CITRUS PEEL; COLOR DIFFERENCE; COLOR PARAMETER; DRYING BEHAVIOURS; DRYING TIME; HIGH MOISTURE; LEMON PEEL; MICROWAVE DRYING; MICROWAVE POWER; MICROWAVE POWER LEVELS; OIL RETENTION; PHENOLIC CONTENT; PHYSICO-CHEMICALS; TECHNOLOGICAL PROPERTIES; THOMPSON; TOTAL PHENOLIC CONTENT; TOTAL PHENOLS; WATER RETENTION CAPACITY;

COLOR; DEHYDRATION; DEWATERING; MICROWAVE GENERATION; MICROWAVE HEATING; MICROWAVE POWER TRANSMISSION; MOISTURE; PHENOLS; SHRINKAGE; TUNGSTEN;

DRYING;

COLOR; CULTIVAR; DEHYDRATION; FRUIT; MICROWAVE RADIATION; PHENOL; PHYSICOCHEMICAL PROPERTY; PLANT EXTRACT; SHRINKAGE;

CITRUS; CITRUS LIMON;

EID: 84860520039     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2012.03.009     Document Type: Article

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