Combined osmotic and microwave drying of strawberries and blueberries
This work was aimed at obtaining high quality dried strawberries using microwaves to assist convection air of 2 m/s at 30--45°C. Preliminary trials with whole strawberries were unsuccessful. Fruits would cook rather than dry at low microwave power levels, and burst at higher powers. This was due to...
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| Format: | Others |
| Language: | en |
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McGill University
1998
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=35642 |