Microwave drying of green bean slices: drying kinetics and physical quality
Several microwave power settings were applied to green beans in order to determine the effect on the drying kinetics along with the rehydration ratio and colour values. In the experiments, several microwave power settings were studied as 180, 360, 600, and 800 W. From the results, it is seen that th...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2015-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201504-0012_microwave-drying-of-green-bean-slices-drying-kinetics-and-physical-quality.php |