Microwave-Convective and Microwave-Vacuum Drying of Cranberries: A Comparative Study

By P. Sunjka, T. Rennie, C. Beaudry, G. Raghavan. 2004

162 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/fa753af71dc41cb1e488ee51eb4d402e6b76dc20

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. V. Orsat

In Food Science

1. Tanmay Basak
2. Shriram Ramanathan
3. S. Chandrasekaran

In Plant Science

1. V. Orsat

Citations in the corpus

• Overview of new techniques for drying biological materials with emphasis on energy aspects (2005, background): “Sunjka et al. (2004) compared the drying performance (defined as kg of evaporated water per MJ of supplied MW power) and cumulative energy efficiency for MW-convective and MW-vacuum drying, and found out that drying performance ranged between 0.1 to 0.12 kg/MJ for MWconvective, and between 0.13 to…”
• Microwave food processing—A review (2013, background): “On the other hand, sensory analysis (color, texture, taste, overall appearance) showed that microwave –convective dried cranberries were slightly better than that of microwave-vacuum dried cranberries [Sunjka et al., 2004].”