Microwave heat treatment of apple before air dehydration – effects on physical properties and microstructure

Tomas Funebo(Swedish Institute), Christina Skjöldebrand(Swedish Institute), Lı́lia Ahrné(United States Congress), Siw Kidman(Swedish Institute), Maud Langton(Swedish Institute)

Journal of Food Engineering

November 1, 2000

10.1016/s0260-8774(00)00080-7

Cited by 73

Related Papers

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

|Current Research in Food Science|2020|206

Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking

|LWT|2007|194

Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics

|LWT|2001|170

Food powder handling and processing: Industry problems, knowledge barriers and research opportunities

|Chemical Engineering and Processing - Process Intensification|2004|147

Innovative Technologies for Food Preservation

|Elsevier eBooks|2017|131