Changes of microwave structure/dielectric properties during microwave freeze-drying process banana chips

International Journal of Food Science and Technology

Volumn 49, Issue 4, 2014, Pages 1142-1148

  Jiang, Hao ^a   Zhang, Min ^a   Mujumdar, Arun S ^b   Lim, Rui X ^c  

^a JIANGNAN UNIVERSITY   (China)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^c NEWCASTLE UNIVERSITY   (Singapore)

Author keywords

Banana; Dielectric properties; Drying stages; Microwave freeze drying; Structure

Indexed keywords

DIELECTRIC MATERIALS; DIELECTRIC PROPERTIES; FRUITS; LOW TEMPERATURE DRYING; MICROWAVES; STRUCTURAL PROPERTIES; STRUCTURE (COMPOSITION);

BANANA; DRYING TEMPERATURE; MICROWAVE FREEZE DRYING; MICROWAVE POWER; MICROWAVE STRUCTURES; PRIMARY DRYING; PROPERTIES AND MICROSTRUCTURES; SECONDARY DRYING STAGE;

DRYING;

EID: 84900566962     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12410     Document Type: Article

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