Power density control in microwave assisted air drying to improve quality of food

Journal of Food Engineering

Volumn 119, Issue 4, 2013, Pages 750-757

  Koné, Kisselmina Y ^a,b,c   Druon, Cyril ^b   Gnimpieba, Etienne Z ^e   Delmotte, Michel ^d   Duquenoy, Albert ^c   Laguerre, Jean Claude ^b,c  

^a Institut Nationale Polytechnique Houphouët Boigny   (Côte d’Ivoire)

^b INSTITUT POLYTECHNIQUE LASALLE BEAUVAIS   (France)

^c Université Paris Saclay   (France)

^d CNRS   (France)

^e The University of South Dakota   (United States)

Author keywords

Black spot; Control; Drying; Microwave; Power density; Thermal runaway; Tomato

Indexed keywords

AIR DRYING SYSTEMS; AIR TEMPERATURE; BLACK SPOT; MICROWAVE ASSISTED; MICROWAVE DRYING; POWER DENSITIES; THERMAL RUNAWAYS; TOMATO;

CONTROL; FRUITS; MICROWAVES; POWER CONTROL; SECONDARY BATTERIES;

DRYING;

EID: 84881286597     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.06.044     Document Type: Article

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