Infrared thermography assisted control for apples microwave drying

Journal of Food Engineering

Volumn 112, Issue 4, 2012, Pages 319-325

  Cuccurullo, G ^a   Giordano, L ^a   Albanese, D ^a   Cinquanta, L ^b   Di Matteo, M ^a  

^a UNIVERSITY OF SALERNO   (Italy)

^b UNIVERSITY OF MOLISE   (Italy)

Author keywords

Apple; Colour; Drying; Infrared thermography; Microwave; Texture

Indexed keywords

APPLE; APPLE SLICES; DRIED FRUITS; HOT AIR; MAXIMUM TEMPERATURE; MICROWAVE DRYING; MODE STIRRERS; RISING TEMPERATURES; SPATIAL OSCILLATIONS; TEMPERATURE FLUCTUATION; THREE TEMPERATURE;

COLOR; DRYING; MICROWAVES; TEMPERATURE CONTROL; TEXTURES; THERMOGRAPHY (IMAGING);

FRUITS;

MALUS X DOMESTICA;

EID: 84862687361     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.05.003     Document Type: Article

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