Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying

To examine the processing characteristics and high quality of an improved microwave vacuum drying system, litchi fruits were dried using intermittent microwave volumetric heating while microwave vacuum drying at 2 W/g was carried out for comparison; the intermittent microwave heating profiles were s...

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Detalles Bibliográficos
Autores principales: Cao, Xiaohuang, Chen, Jianping, Islam, Md. Nahidul, Xu, Wanxiu, Zhong, Saiyi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6930454/
https://www.ncbi.nlm.nih.gov/pubmed/31775311
http://dx.doi.org/10.3390/molecules24234291

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6930454/
https://www.ncbi.nlm.nih.gov/pubmed/31775311
http://dx.doi.org/10.3390/molecules24234291

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