Effect of microwave treatment on dehydration kinetics and moisture diffusivity of Asiatic Himalayan black carrot
Drying as preservation technique is an old process involving simultaneous heat and mass transfer resulting in reduction of moisture to lower water activity levels. The removal of unbound moisture by dehydration lowers down the water activity levels. Present study determines the effect of microwaves...
| Published in: | Journal of the Saudi Society of Agricultural Sciences |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
Springer
2018-10-01
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X1630145X |