Drying Kinetics of Apple Tissue Treated by Pulsed Electric Field

Drying Technology

Volumn 31, Issue 1, 2013, Pages 112-119

  Wiktor, Artur ^a   Iwaniuk, Marcin ^a   Śledź, Magdalena ^a   Nowacka, Małgorzata ^a   Chudoba, Tadeusz ^b   Witrowa Rajchert, Dorota ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b INSTITUTE OF HIGH PRESSURE PHYSICS   (Poland)

Author keywords

Food drying; Mathematical modeling; Pretreatment; Pulsed electric field

Indexed keywords

AIR VELOCITIES; APPLE TISSUE; CELL DISINTEGRATION; DRYING KINETIC; DRYING TECHNOLOGY; DRYING TIME; EFFECTIVE MOISTURE DIFFUSIVITY; ELECTRICAL CONDUCTIVITY MEASUREMENTS; FICK'S SECOND LAW; FOOD DRYING; MOISTURE RATIOS; MOISTURE TRANSFER; PRE-TREATMENT; PULSE NUMBER; PULSED ELECTRIC FIELD;

AIR; ELECTRIC CONDUCTIVITY; ELECTRIC FIELDS; FRUITS; MATHEMATICAL MODELS; MOISTURE CONTROL; TISSUE;

DRYING;

EID: 84872397859     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2012.724128     Document Type: Article

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