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Kinetics and Quality of Microwave-Assisted Drying of Mango (Mangifera indica)
The effect of microwave-assisted convective air-drying on the drying kinetics and quality of mango was evaluated. Both microwave power and pretreatment time were significant factors but the effect of power was more profound. Increase in microwave power and pretreatment time had a positive effect on...
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Hindawi Limited
2016-01-01
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| Schriftenreihe: | International Journal of Food Science |
| Online Zugang: | http://dx.doi.org/10.1155/2016/2037029 |
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