Microwave Drying for Production of Rehydrated Foods: A Case Study of Stink Bean (<i>Parkia speciosa</i>) Seed

Microwave Drying for Production of Rehydrated Foods: A Case Study of Stink Bean (<i>Parkia speciosa</i>) Seed

The potential of microwave drying in the production of rehydrated foods is demonstrated with stink beans (<i>Parkia speciosa</i>), smelly legumes of Africa and Asia. Compared to stink beans dehydrated by convective drying and freeze drying, the microwave products exhibit higher moisture...

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Bibliographic Details
Main Authors: Mudtorlep Nisoa, Karaket Wattanasit, Arlee Tamman, Yaowarat Sirisathitkul, Chitnarong Sirisathitkul
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Applied Sciences
Subjects:
microwave drying
freeze drying
convective drying
rehydrated food
stink bean
Online Access:https://www.mdpi.com/2076-3417/11/7/2918

Internet

https://www.mdpi.com/2076-3417/11/7/2918

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