Effect of pulsed electric field on freeze-drying of potato tissue

International Journal of Food Engineering

Volumn 10, Issue 4, 2014, Pages 857-862

  Wu, Yali ^a   Zhang, Dongguang ^b  

^a TAIYUAN UNIVERSITY OF TECHNOLOGY   (China)

^b JILIN UNIVERSITY   (China)

Author keywords

freeze drying; optimal parameters; potato tissue; pulsed electric field

Indexed keywords

ENERGY UTILIZATION; LOW TEMPERATURE DRYING; PRODUCTIVITY; TISSUE;

ELECTRIC FIELD STRENGTH; FREEZE DRYING; OPTIMAL CONDITIONS; OPTIMAL PARAMETER; POTATO TISSUE; PROCESS PARAMETERS; PULSED ELECTRIC FIELD; SPECIFIC ENERGY CONSUMPTION;

ELECTRIC FIELDS;

SOLANUM TUBEROSUM;

EID: 84917683331     PISSN: 21945764     EISSN: 15563758     Source Type: Journal    
DOI: 10.1515/ijfe-2014-0149     Document Type: Article

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