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|Title:||Performance evaluation of vacuum microwave drying of edamame in deep-bed drying|
Final moisture content
|Citation:||Hu, Q.-G., Zhang, M., Mujumdar, A.S., Xiao, G.-N., Sun, J.-C. (2007-04). Performance evaluation of vacuum microwave drying of edamame in deep-bed drying. Drying Technology 25 (4) : 731-736. ScholarBank@NUS Repository. https://doi.org/10.1080/07373930701291199|
|Abstract:||The experiments of vacuum-microwave (VMW) drying on edamames in a deep bed was investigated and compared in terms of drying rate, final moisture content, and quality of dried products among the different heights of edamame in a deep bed. The results have shown that there was a moisture gradient from the top to the bottom of the bed during the vacuum-microwave drying processing, and the greater depth of the bed, the larger the moisture gradient of the bed. Therefore, it can affect the uniformity and the quality of dried products.|
|Source Title:||Drying Technology|
|Appears in Collections:||Staff Publications|
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