A Comparative Study on the Effects of Microwave and High Electric Field Pretreatments on Drying Kinetics and Quality of Mushrooms

Drying Technology

Volumn 30, Issue 8, 2012, Pages 891-897

  Dutta, B ^a   Raghavan, G S V ^a   Dev, S R S ^a   Liplap, P ^a   Murugesan, R ^a   Anekella, K ^a   Kaushal, T ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Drying kinetics; Microwaves; Mushroom; Pretreatment; Product quality

Indexed keywords

AGARICUS BISPORUS; COMPARATIVE STUDIES; DEHYDRATED PRODUCTS; DRYING KINETIC; DRYING RATES; FREEZE DRYING; HIGH ELECTRIC FIELDS; HIGH-VOLTAGES; MUSHROOM; OVERALL QUALITY; PRE-TREATMENT; PRE-TREATMENTS; PRODUCT QUALITY; QUALITY PRODUCT; REHYDRATION RATIO; SHRINKAGE PROPERTIES; VALUE ADDITION;

ELECTRIC FIELDS; FUNGI; KINETICS; MATHEMATICAL MODELS; MICROWAVES; QUALITY CONTROL; SHRINKAGE;

DRYING;

EID: 84861513337     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2012.678957     Document Type: Article

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