Author/Authors
KARAASLAN, Sevil Süleyman Demirel Üniversitesi - Ziraat Fakültesi - Tarım Makinaları Bölümü, Turkey
Title Of Article
Microwave-related Drying of Fruits and Vegetables
شماره ركورد
16208
Abstract
Microwave related drying (MW-hot air; MW-vacuum; MW-freeze; MW-osmotic) combination drying is a rapid dehydration technique that can be applied to specific foods, particularly to fruits and vegetables. Increasing concerns about product quality and production costs have motivated the researches to investigate and the industry to adopt combination drying technologies. The advantages of MW-related combination drying include shorter drying time, improved product quality, and flexibility in producing a wide variety of dried products. This paper, presents a comprehensive review of recent progresses in MW-related combined drying research and recommendations for future research to bridge the gap between laboratory research and industrial applications.
From Page
123
NaturalLanguageKeyword
Microwave , hot air , vacuum drying , freeze drying , osmotic drying
JournalTitle
Journal Of The Faculty Of Agriculture, Suleyman Demirel University
To Page
129
JournalTitle
Journal Of The Faculty Of Agriculture, Suleyman Demirel University
Link To Document