Ultrasonic-Microwave and Infrared Assisted Convective Drying of Carrot: Drying Kinetic, Quality and Energy Consumption
In this study, the drying time, effective moisture diffusivity (<i>D<sub>eff</sub></i>), specific energy consumption (SEC), and quality (color, shrinkage, and rehydration) of the ultrasound-pretreated (US) carrot slices were compared when dried by hot air drying (HD), microwa...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-09-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/10/18/6309 |