Effect of intermittent microwave convective drying on quality characteristics of persimmon fruit
The present study investigates the quality parameters of dried persimmon (Diospyros kaki) fruit slice by the application of intermittent microwave convective drying (IMCD) method. For the experiment four microwave power 200, 300, 400 and 500 W and three pulse ratio cycle (PR) 1:5, 1:10 and 1:15 were...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S266615432300323X |