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Effect of far-infrared radiation assisted microwave-vacuum drying on drying characteristics and quality of red chilli
Fresh red chilli (Capsicum frutescens L.) was dried using microwave-vacuum drying (MVD) and the far-infrared radiation assisted microwave-vacuum drying (FIR-MVD) method. The MVD was operated using the microwave power of 100, 200 and 300 W under absolute pressure of 21.33, 28.00 and 34.66 kPa. In ter...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4397311/ https://ncbi.nlm.nih.gov/pubmed/25892759 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1352-4 |
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