Comparative study of microwave assisted and conventional osmotic dehydration of apple cubes at a constant temperature

Comparative study of microwave assisted and conventional osmotic dehydration of apple cubes at a constant temperature

a) Aims: To study the effects of microwave power (MWP) and different solution concentration (sucrose) on mass transfer kinetics and quality parameters of apple cubes (15 mm) at temperature (45 ± 1 °C) during microwave assisted osmotic dehydration (MWOD), and comparison with conventional osmotic dehy...

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Bibliographic Details
Main Authors:	Arshied Manzoor, Mohammad Ali Khan, Muhammad Abdul Mujeebu, Rayees Ahmad Shiekh
Format:	Article
Language:	English
Published:	Elsevier 2021-09-01
Series:	Journal of Agriculture and Food Research
Subjects:	Microwave-assisted osmotic dehydration Conventional osmotic dehydration Apple Moisture ratio Solids gain
Online Access:	http://www.sciencedirect.com/science/article/pii/S2666154321000788

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