Microwave Finish Drying of Diced Apples
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H. FENG; J. TANG
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Article
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2006
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Institute of Food Technologists
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English
β 164 KB
## ABSTRACT The combination of a spouted bed with microwave heating to improve heating uniformity was evaluated. Experiments were performed on a laboratory system in which evaporated diced apples of about 24% moisture were dried to about 5% at 70Β°C air temperature using four levels of microwave pow