Influence of air velocity and temperature on ultrasonically assisted low temperature drying of eggplant

Food and Bioproducts Processing

Volumn 100, Issue , 2016, Pages 282-291

  Santacatalina, J V ^a   Soriano, J R ^a   Carcel J A ^a   Garcia Perez, J V ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Air velocity; Dehydration; Modeling; Rehydration; Temperature; Ultrasound

Indexed keywords

DEHYDRATION; DRYING; LOW TEMPERATURE DRYING; MODELS; OLIVE OIL; TEMPERATURE; ULTRASONICS; VELOCITY;

AIR VELOCITIES; DEHYDRATED PRODUCTS; EXPERIMENTAL CONDITIONS; POWER ULTRASOUND; PROCESS VARIABLES; QUALITY PARAMETERS; REHYDRATION; SOLANUM MELONGENA;

AIR;

EID: 84981318356     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2016.07.010     Document Type: Article

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