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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Detalhes bibliográficos
Publicado no:Food Sci Nutr
Main Authors: Aghilinategh, Nahid, Rafiee, Shahin, Gholikhani, Abolfazl, Hosseinpur, Soleiman, Omid, Mahmoud, Mohtasebi, Seyed S., Maleki, Neda
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2015
Assuntos:
Original Research
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4708644/
https://ncbi.nlm.nih.gov/pubmed/26788293
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.241
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