Title of article
Combined microwave-hot air drying of peeled longan Original Research Article
Author/Authors
V.L. Papinutti، نويسنده , , F. Forchiassin، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2007
Pages
10
From page
459
To page
468
Abstract
Viscosities of two fruit (pomegranate, Punica granatum L., and pear, Pyrus communis) juices have been measured with a capillary flow technique. The range of measurements was for pomegranate juice: from 293.15 to 363.15 K at atmospheric pressure 0.101325 M
Keywords
Microwave , Hot air , Drying , Peeled longan , Golden brown , Specific energy consumption
Journal title
Journal of Food Engineering
Serial Year
2007
Journal title
Journal of Food Engineering
Record number
1167419
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