Comparative study of microwave assisted and conventional osmotic dehydration of apple cubes at a constant temperature
a) Aims: To study the effects of microwave power (MWP) and different solution concentration (sucrose) on mass transfer kinetics and quality parameters of apple cubes (15 mm) at temperature (45 ± 1 °C) during microwave assisted osmotic dehydration (MWOD), and comparison with conventional osmotic dehy...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-09-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154321000788 |