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...
Main Author: | Venkatachalapathy, Kamadenahally. |
---|---|
Other Authors: | Raghavan, G. S. V. (advisor) |
Format: | Others |
Language: | en |
Published: |
McGill University
1998
|
Subjects: | |
Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=35642 |
Similar Items
-
Hybrid (osmotic, microwave-vacuum) drying of strawberries and carrots
by: Changrue, Viboon.
Published: (2006) -
Osmo-convective drying behavior of blueberries
by: Nsonzi, Frances.
Published: (1997) -
Anthocyanin degradation in freeze-dried strawberries and strawberry puree
by: Erlandson, John Arthur
Published: (2012) -
Microwavevacuum and osmotic drying of cranberries
by: Sunjka, Predrag S.
Published: (2003) -
Evaluation of drying methods on osmotically dehydrated cranberries
by: Beaudry, Claudia.
Published: (2001)