Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices

By Rui Wang, Min Zhang, Arun Sadashiv Mujumdar. 2010

137 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Mechanics of Materials

View Paper: https://www.semanticscholar.org/paper/8c900e9aea1653003ec925169c6c574501b83148

How researchers see this paper

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1. C. Salazar-González
2. M. F. San Martín‐González
3. M. E. Sosa‐Morales
4. A. López‐Malo

Citations in the corpus

• Recent Studies Related to Microwave Processing of Fluid Foods (2011, background): “…and spinach (Alibas Ozkan et al. 2007); freeze-drying of vegetable soup (Wang et al. 2010a), sea cucumbers (Duan et al. 2010), and potato slices (Wang et al. 2010b); enzyme inactivation of green tea (Huang et al. 2007); and thawing of frozen meat (Taher and Farid 2001) and sterilizing of sliced…”