Microwave vacuum drying and puffing of the meat tissue - process analysis

The effects of modified blanching and oregano essential oil on drying kinetics and sensory attributes of dried meat

(2016) Helga Hernández et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of Vacuum Microwave Drying on the Quality and Storage Stability of Strawberries

(2015) Johannes de Bruijn et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Optimum Conditions of Fluidized Bed Puffing for Producing Crispy Banana

(2013) Chonlada Raikham et al.   DRYING TECHNOLOGY

Development of chicken meat caruncles on the basis of sensory attributes: process optimization using response surface methodology

(2013) Parminder Singh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

(2013) Xianzhe Zheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of pretreatments and vacuum drying on instant dried pork process optimization

(2011) Pattra Laopoolkit et al.   MEAT SCIENCE

Optimization of Process Parameters for Microwave Vacuum Drying of Apple Slices Using Response Surface Method

(2010) Qing-Hua Han et al.   DRYING TECHNOLOGY

Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods

(2010) Adam Figiel   JOURNAL OF FOOD ENGINEERING

New chestnut-based chips optimization: Effects of ingredients

(2009) Rossella Di Monaco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY