OPTIMAL MODES OF OPERATION FOR MICROWAVE FREEZE-DRYING OF FOOD

被引：9

作者：

ANG, TK ^{[1
]}

FORD, JD ^{[1
]}

PEI, DCT ^{[1
]}

机构：

[1] UNIV WATERLOO,DEPT CHEM ENGN,WATERLOO N2L 3G1,ONTARIO,CANADA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02380.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：648 / 649

页数：2

相关论文

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FORD, JD ;

PEI, DCT .

[2]

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[3]

COPSON DA, 1958, FOOD TECHNOL-CHICAGO, V12, P270

[4]

GUNN RD, 1967, THESIS U CALIFORNIA

[5]

HAMMOND LH, 1967, FOOD TECHNOL-CHICAGO, V21, P735

[6]

HOOVER MAURICE W., 1966, FOODTECHNOL, V20, P103

[7]

King CJ, 1971, FREEZE DRYING FOODS

[8]

MA YH, 1975, AICHE J, V21, P325