Effect of different drying methods on moisture ratio and rehydration of pumpkin slices

Food Chemistry

Volumn 195, Issue , 2016, Pages 104-109

  Seremet, Liliana ^a   Botez, Elisabeta ^a   Nistor, Oana Viorela ^a   Andronoiu, Doina Georgeta ^a   Mocanu, Gabriel Danut ^a  

^a DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

Drying combined method; Microwave; Moisture; Pumpkin

Indexed keywords

MICROWAVES; MOISTURE;

COMBINED METHOD; CUCURBITA MOSCHATA; DRYING CONDITION; HOT AIR CONVECTION; PHYSICOCHEMICAL PROPERTY; PUMPKIN; REHYDRATION CAPACITY; TRIPLE COMBINATIONS;

DRYING;

AIR CONDITIONING; AIR TEMPERATURE; ARTICLE; CUCURBITA MOSCHATA; DEHYDRATION; FOOD PROCESSING; HEATING; MATHEMATICAL ANALYSIS; MICROWAVE RADIATION; MOISTURE; NONHUMAN; PHYSICAL CHEMISTRY; REHYDRATION; SCANNING ELECTRON MICROSCOPY; SQUASH; STATISTICAL ANALYSIS; TEMPERATURE; THERMODYNAMICS; CHEMISTRY; DESICCATION; HEAT; PROCEDURES;

WATER;

CUCURBITA; DESICCATION; HOT TEMPERATURE; WATER;

EID: 84947033995     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.125     Document Type: Article

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