Influence of microwave power and pulse ratio on color, sensory attributes, and microstructure of potato slices during intermittent microwave – hot-air drying
Pulsed microwave drying has gained substantial recognition due to the production of high-quality dried food products. Based on the available sources, joint alternating microwaves at a fixed “off” time with convective hot air drying at low temperatures has not been investigated. In this research, sim...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-08-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325005125 |
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