A comparative study of dried apple using hot air, intermittent and continuous microwave: evaluation of kinetic parameters and physicochemical quality attributes

In the study, the effectiveness of intermittent (IMWD) and continuous (CMWD) microwave drying and hot air drying (HAD) treatments on apple slices were compared in terms of drying kinetics (moisture diffusivity and activation energy) and critical physicochemical quality attributes (color change, rehy...

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Detalles Bibliográficos
Autores principales: Aghilinategh, Nahid, Rafiee, Shahin, Gholikhani, Abolfazl, Hosseinpur, Soleiman, Omid, Mahmoud, Mohtasebi, Seyed S., Maleki, Neda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708644/
https://www.ncbi.nlm.nih.gov/pubmed/26788293
http://dx.doi.org/10.1002/fsn3.241

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708644/
https://www.ncbi.nlm.nih.gov/pubmed/26788293
http://dx.doi.org/10.1002/fsn3.241

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