Please use this identifier to cite or link to this item: https://doi.org/10.1080/07373930701291199
Title: Performance evaluation of vacuum microwave drying of edamame in deep-bed drying
Authors: Hu, Q.-G.
Zhang, M.
Mujumdar, A.S. 
Xiao, G.-N.
Sun, J.-C.
Keywords: Deep-bed drying
Drying rate
Final moisture content
Vacuum-microwave drying
Issue Date: Apr-2007
Source: 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
URI: http://scholarbank.nus.edu.sg/handle/10635/61069
ISSN: 07373937
DOI: 10.1080/07373930701291199
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