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1. The Effect of Drying Variables on the Microwave–Vacuum-Drying Characteristics of Mulberries (Morus alba L.): Experiments and Multivariate Models.

2. The Effect of Drying Variables on the Microwave–Vacuum-Drying Characteristics of Mulberries (Morus alba L.): Experiments and Multivariate Models

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3. 基于温度控制的猕猴桃片微波真空干燥特性研究.

4. How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying?

7. Effect of vacuum drying temperature and pressure on the drying and desorption characteristics, and lovastatin content of the oyster mushroom (Pleurotus ostreatus) slices

8. The Effect Of Pre-Drying Methods On Physicochemical, Textural And Sensory Characteristics On Puff Dried Turkey Breast Meat

9. Turmeric ( Curcuma longa L.) drying: an optimization approach using microwave-vacuum drying.

10. Evaluation of some rheological and sensory properties of instant yoghurt.

11. Analysis of volume expansion and dehydration rate of berry slab under microwave-vacuum puffing conditions

12. Comparative Experiment on Hot-Air and Microwave-Vacuum Drying and Puffing of Blue Honeysuckle Snack.

13. Microwave-Vacuum Drying of Wood: Model Formulation and Verification.

14. Microwave vacuum drying characteristics of Pinus massoniana wood.

15. Artificial Neural Network Modeling for Temperature and Moisture Content Prediction in Tomato Slices Undergoing Microwave-Vacuum Drying.

16. Microwave-Vacuum Drying Kinetics of Pharmaceutical Powders.

17. Thermal diffusion in Masson pine wood.

18. Impact of different drying parameters on color, beta-carotene, antioxidant activity and minerals of apricot (Prunus armeniaca L.)

19. Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of Goldenberry (Physalis peruviana L.)

20. Effect of different drying methods on drying characteristics, colour and microstructure properties of mushroom