EFFECT OF TEMPERATURE DISTRIBUTION ON PREDICTING QUALITY OF MICROWAVE DEHYDRATED FOOD
During food drying, many other changes occur simultaneously, resulting in an improved overall quality. Among the quality attributes, the structure and its corresponding color influence directly or indirectly other properties of food. In addition, these quality attributes are affected by process cond...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Malaysia Pahang
2013-12-01
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| Series: | Journal of Mechanical Engineering and Sciences |
| Subjects: | |
| Online Access: | http://jmes.ump.edu.my/images/Volume_5/2_Joardder%20et%20al.pdf |