Improvements of drying rate and structural quality of microwave-vacuum dried carrot by freeze-thaw pretreatment

Published 2018 View Full Article

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Title
Improvements of drying rate and structural quality of microwave-vacuum dried carrot by freeze-thaw pretreatment
Authors
Keywords
Microwave-vacuum drying, Freeze-thaw pretreatment, Drying characteristics, X-ray CT, Rehydration
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 100, Issue -, Pages 294-299
Publisher
Elsevier BV
Online
2018-10-24
DOI
10.1016/j.lwt.2018.10.064

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