Ditapis dengan
A comparative study of dried apple using hot air, intermittent and continuous…
In the study, the effectiveness of intermittent (IMWD) and continuous (CMWD) microwave drying and hot air drying (HAD) treatments on apple slices were compared in terms of drying kinetics (moisture diffusivity and activation energy) and critical physicochemical quality attributes (color change, rehydration ratio, bulk density, and total phenol content (TPC) of the final dried product. The tempe…
- Edisi
- 2015; 3(6)
- ISBN/ISSN
- doi: 10.1002/fsn3.24
- Deskripsi Fisik
- Food Science & Nutrition 2015; 3(6): 519–526
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
Optimization of intermittent microwave–convective drying using response sur…
In this study, response surface methodology was used for optimization of intermittent microwave– convective air drying (IMWC) parameters with employing desirability function. Optimization factors were air temperature (40–80°C), air velocity (1–2 m/sec), pulse ratio) PR ((2–6), and microwave power (200–600 W) while responses were rehydration ratio, bulk density, total phenol conten…
- Edisi
- 2015; 3(4)
- ISBN/ISSN
- doi: 10.1002/fsn3.22
- Deskripsi Fisik
- Food Science & Nutrition 2015; 3(4): 331–341
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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