Effect of continuous and intermittent ultrasound on drying time and effective diffusivity during convective drying of apple and red bell pepper

Journal of Food Engineering

Volumn 108, Issue 1, 2012, Pages 103-110

  Schössler, Katharina ^a   Jäger, Henry ^a   Knorr, Dietrich ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Apple; Continuous and intermittent ultrasound; Convective drying; Red bell pepper; Screen

Indexed keywords

BELLS; FRUITS; HEAT CONVECTION; MOISTURE; SCREENING; SONICATION; ULTRASONICS;

APPLE; BELL PEPPERS; CONVECTIVE DRYING; DRYING CHARACTERISTICS; EFFECTIVE DIFFUSIVITIES; EFFECTIVE MOISTURE DIFFUSIVITY; RESIDUAL MOISTURE CONTENT; SONICATION TIME;

DRYING;

CAPSICUM ANNUUM VAR. ANNUUM; MALUS X DOMESTICA;

EID: 84861925001     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.07.018     Document Type: Article

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