Closed-loop temperature control during microwave freeze-drying of carrot slices
Temperature variations during microwave freeze-drying (MFD) of carrot slices and how closed-loop temperature control (CLT) improved such variations were investigated. The carrot slices were dried to a final moisture content of 6% with a terminal temperature of 40oC using 100-watt m...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Maejo University
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/88178/1/ABSTRACT.pdf |