Kipcak et al., 2020 - Google Patents
Mathematical modeling and drying characteristics investigation of black mulberry dried by microwave methodKipcak et al., 2020
View PDF- Document ID
- 8223768818162552672
- Author
- Kipcak A
- Doymaz I
- Publication year
- Publication venue
- International Journal of Fruit Science
External Links
Snippet
In this study, microwave drying characteristics of black mulberry were studied at microwave power levels of 90, 180 and 360 W. Obtained experimental drying results were applied to seven mathematical models of Aghbashlo et al., Henderson and Pabis, Jena and Das …
- 238000001035 drying 0 title abstract description 111
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
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