Changes of Chemical and Physical Quality Attributes of Macadamia Nuts during Hybrid Drying and Processing

Drying Technology

Volumn 30, Issue 16, 2012, Pages 1870-1880

  Phatanayindee, Suporntip ^a   Borompichaichartkul, Chaleeda ^a   Srzednicki, George ^b   Craske, John ^b   Wootton, Michael ^b  

^a CHULALONGKORN UNIVERSITY   (Thailand)

^b UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

Drying; Flavor; Heat pump drying; Lipids; Macadamia nuts

Indexed keywords

ACID CONTENT; BLOOD CHOLESTEROL; CHEMICAL QUALITY; DRIED MACADAMIA NUTS; DRYING TIME; DRYING TREATMENT; ETHYLENE-VINYL ALCOHOL COPOLYMER; FREE FATTY ACID; HEAT PUMP DRYER; HEAT PUMP DRYING; HEAT PUMPS; HOT AIR DRYING; HYBRID DRYING; MACADAMIA NUTS; PEROXIDE VALUE; PHYSICAL QUALITY; VOLATILE COMPOUNDS; WATER ACTIVITY;

CALCINATION; FLAVORS; HEAT PUMP SYSTEMS; LIPIDS; MONOUNSATURATED FATTY ACIDS; OLEIC ACID; VOLATILE ORGANIC COMPOUNDS;

DRYING;

EID: 84869751823     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2012.703275     Document Type: Article

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