| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277838 | Journal of Food Engineering | 2012 | 9 Pages |
Abstract
⺠Dielectric properties of stem lettuce due to different pretreatments were studied. ⺠Microwave blanching alters dielectric properties and microstructure of stem lettuce. ⺠Microwave blanching reduces drying time better compared to boiling water blanching. ⺠Microwave freeze drying can be divided into three periods based on corona discharge.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Yuchuan Wang, Min Zhang, Arun S. Mujumdar, Kebitsamang Joseph Mothibe, S.M. Roknul Azam,