Effect of microwave, infrared, and convection hot-air on drying kinetics and quality properties of okra pods

HS El-Mesery, MA Elabd - International Journal of Food Engineering, 2021 - degruyter.com
Okra pods were dried using the following drying regimes; microwave (MWD), infrared (IRD)
and convective hot-air drying (CHD). The objective of this investigate was to report the …
被引用次数：15 相关文章

Effect of microwave, infrared, and convection hot-air on drying kinetics and quality properties of okra pods.

HS EL-Mesery, MA Elabd - International Journal of Food …, 2021 - search.ebscohost.com
Okra pods were dried using the following drying regimes; microwave (MWD), infrared (IRD)
and convective hot-air drying (CHD). The objective of this investigate was to report the …

Effect of microwave, infrared, and convection hot-air on drying kinetics and quality properties of okra pods.

HS El-Mesery, MA Elabd - 2021 - cabidigitallibrary.org
Okra pods were dried using the following drying regimes; microwave (MWD), infrared (IRD)
and convective hot-air drying (CHD). The objective of this investigate was to report the …

Effect of microwave, infrared, and convection hot-air on drying kinetics and quality properties of okra pods

HS EL-Mesery, MA Elabd - Int. J. Food Eng, 2021 - degruyter.com
Okra pods were dried using the following drying regimes; microwave (MWD), infrared (IRD)
and convective hot-air drying (CHD). The objective of this investigate was to report the …

[引用][C] Effect of microwave, infrared, and convection hot-air on drying kinetics and quality properties of okra pods

HS EL-Mesery, MA Elabd - 2021