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Coupling of microwave radiations to convective drying for improving fruit quality

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Coupling of microwave radiations to convective drying for improving fruit quality

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Bahloul, N.; Balti, MA.; Guellouze, MS.; Kechaou, N. (2018). Coupling of microwave radiations to convective drying for improving fruit quality. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 699-706. https://doi.org/10.4995/IDS2018.2018.7794

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/117708

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Title: Coupling of microwave radiations to convective drying for improving fruit quality
Author:
Issued date:
Abstract:
[EN] The present study aims to find the best drying method to minimize the duration of the operation while respecting the nutritional value of the product. Experiments of convective drying and microwave radiation were ...[+]
Subjects: Drying , Dehydration , Dewatering , Emerging technologies , Products quality , Process control , Environmental , Evaporation , Sublimation , Diffusion , Energy , Intensification , Convective drying , Microwave , Coupled drying , Color
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
ISBN: 9788490486887
Source:
IDS 2018. 21st International Drying Symposium Proceedings.
DOI: 10.4995/IDS2018.2018.7794
Publisher:
Editorial Universitat Politècnica de València
Publisher version: http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7794
Conference name: 21st International Drying Symposium
Conference place: Valencia, Spain
Conference date: Septiembre 11-14, 2018
Thanks:
This study was financed by the National Agency for Energy Control in the context of a Federated Research Project.
Type: Capítulo de libro Comunicación en congreso

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