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Change in dielectric properties of sweet potato during microwave drying
Sweet potato slices and strips (thickness of 6 and 9 mm, respectively) as single layer were dried at different microwave power levels (90 W to 900 W) in order to determine the effect of microwave power and sample shape on drying characteristics. Dielectric properties of sweet potato slices were meas...
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| Publicado en: | Food Sci Biotechnol |
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| Autores principales: | , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer Singapore
2018
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6484053/ https://ncbi.nlm.nih.gov/pubmed/31093430 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0522-y |
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