Evaluation of the uniformity, quality and energy cost of four types of vegetables and fruits after pilot-scale pulse-spouted bed microwave (915 MHz) freeze-drying-Reference-Cited by-同舟云学术

Evaluation of the uniformity, quality and energy cost of four types of vegetables and fruits after pilot-scale pulse-spouted bed microwave (915 MHz) freeze-drying

Published:2022-06-24 Issue:2 Volume:41 Page:290-307
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Li Mengru¹,Wang Bo²,Wang Yuchuan¹,Liu Jiguang³,Zhang Min¹

Affiliation:

1. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

2. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China

3. Shandong Commune Union Food Co. LTD, Linyi, Shandong, China

Funder

National Natural Science Foundation of China

National Key R&D Program of China

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2022.2089163

Reference47 articles.

1. Application of ultrasound technology in processing of ready-to-eat fresh food: A review

2. Trends in Microwave-Assisted Freeze Drying of Foods

3. Electro-based technologies in food drying - A comprehensive review

4. Modeling the heating uniformity contributed by a rotating turntable in microwave ovens

5. Dehydration of Garlic Slices by Combined Microwave-Vacuum and Air Drying

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