Effect of microwave energy dissipation on drying process of berry puree under microwave foam drying conditions

Drying Technology

Volumn 35, Issue 11, 2017, Pages 1388-1397

  Liu, Chai ^a   Liu, Chenghai ^a,b   Xue, Hongkun ^a   Sun, Yu ^a   Lin, Zhen ^a   Liu, Haijun ^c   Huo, Junwei ^b   Zheng, Xianzhe ^a,b  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b National Local Joint Engineering Research Center for Development and Application Region of Berry Fruit   (China)

^c HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY   (China)

Author keywords

Berry puree; dielectric properties; microwave foam drying; moisture content; pressure; temperature

Indexed keywords

AGRICULTURAL PRODUCTS; DIELECTRIC LOSSES; DIELECTRIC PROPERTIES; ENERGY DISSIPATION; ENERGY EFFICIENCY; FRUITS; MICROWAVE IRRADIATION; MICROWAVES; MOISTURE; MOISTURE DETERMINATION; PRESSURE; TEMPERATURE; VISCOSITY;

BERRY PUREE; DIELECTRIC LOSS FACTORS; DISTRIBUTION OF TEMPERATURE; DRYING TECHNOLOGY; DRYING TEMPERATURE; FAVORABLE CONDITIONS; FOCUSING PHENOMENONS; MICROWAVE ENERGIES;

DRYING;

DIELECTRIC PROPERTIES; DRYING; FOAM; MICROWAVES; MOISTURE CONTENT;

EID: 85028573165     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2017.1329741     Document Type: Article

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