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Effect of vacuum impregnation and microwave application on structural changes which occurred during air-drying of apple

  • Published:2005-08 Issue:5 Volume:38 Page:471-477
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Contreras C.,Martín M.E.,Martínez-Navarrete N.,Chiralt A.

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Food dehydration and product structure;Aguilera;Trends in Food Science and Technology,2003

2. Official methods of analysis (13th ed),1980

3. Bilbao, C. (2002). Estudio del Secado Combinado Aire/Microondas en Manzana Granny Smith. Ph.D. Thesis. Universidad Politécnica de Valencia, Spain.

4. Vacuum impregnation;Chiralt,1999

5. Microwave finish drying of diced apples in a spouted bed;Feng;Journal of Food Science,1998
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