Article ID Journal Published Year Pages File Type
10278027 Journal of Food Engineering 2012 8 Pages PDF
Abstract
► Variable microwave power combined with air drying was studied on pineapple pieces. ► The combination drying resulted in a fast drying process without significant charring. ► Microwave power was effective mostly in the first hour to 1.5 h of processing. ► Early on, low air temperature (30-50 °C) was beneficial with high microwave energy.
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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