Development of closed-loop control system for microwave freeze-drying of carrot slices

Microwave freeze-drying (MFD) is the process that applies the microwave as the energy source to freeze-dry the food product. It is a complex process due to the combination of microwave power, vacuum pressure, drying time, material temperature and moisture content that affects the drying rate, pro...

وصف كامل

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Sujinda, Narathip
التنسيق:	أطروحة
اللغة:	الإنجليزية
منشور في:	2021
الموضوعات:	Microwave drying Freeze-drying Food - Preservation
الوصول للمادة أونلاين:	http://psasir.upm.edu.my/id/eprint/92816/1/FK%202021%2074%20-%20IR.pdf

مواد مشابهة

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Osmotic dehydration of honeydew (Cucumis melo L. var inodorus) using high power ultrasonic treatment
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Effects of drying treatments on functional properties of okara and extrusion processing of okara extrudates
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Processing of coconut sap into syrup and granular sugar using different evaporation techniques for economical production
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Optimization of process conditions and emulsion composition, and their effects on emulsion and encapsulation properties of spray-dried fish oil powder
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Powder properties and prebiotic activity of white dragon fruit (Hylocereus undatus) juice spray-dried using resistant maltodextrin
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Production and properties of shelf-stable spray-dried powder from enzyme-treated soursop (Annona muricata L.) fruit
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Physicochemical, drying characteristics and rheological behaviour of foam mat-dried soursop (Annona muricata L.) powder
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Effects of pre-treatments and drying methods on the quality parameters of pumpkin powder
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Extraction and spray-drying of anthocyanin from seeds of two species of Kundang, Bouea macrophylla Griffith and B. oppositifolia (Roxb.) Adelb
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