Analysis of Puffing Characteristics Using a Sigmodal Function for the Berry Fruit Snack Subjected to Microwave Vacuum Conditions

Drying Technology

Volumn 30, Issue 5, 2012, Pages 494-504

  Zheng, Xianzhe ^a   Liu, Chenghai ^a   Mu, Yanqiu ^a   Liu, Haijun ^a   Song, Xiangyu ^a   Lin, Zhen ^a   Liu, Daiya ^a   Weerasooriya, G V T V ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Kinetics; Microwave vacuum; Puffing; Raspberry fruit; Snack

Indexed keywords

EXPANSION RATIO; INDEPENDENT VARIABLES; INITIAL MOISTURE CONTENT; MICROWAVE INTENSITY; MICROWAVE POWER; MICROWAVE VACUUM; MOISTURE RATIOS; POROSITY INDEX; PUFFING; SIGMOID FUNCTION; SNACK; TEXTURE EVOLUTIONS; TEXTURE QUALITY; VACUUM DEGREE; VACUUM PRESSURE;

ENZYME KINETICS; EXPANSION; FACTOR ANALYSIS; FRUITS; HARDNESS; LEATHER; MICROWAVE GENERATION; MICROWAVE POWER TRANSMISSION; POROSITY; TANNING; TEXTURES; TIME SERIES ANALYSIS; VACUUM TECHNOLOGY;

VACUUM;

EID: 84863234209     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2011.647996     Document Type: Article

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