Escolar Documentos
Profissional Documentos
Cultura Documentos
Berteli, M.; Marsaioli, A. (2005). Evaluation of short cut pasta air dehydration
assisted by microwaves as compared to the conventional drying process. Journal
of Food Engineering, 68,175-183.
Contreras, C. (2006). Influencia del mtodo de secado en parmetros de calidad
relacionados con la estructura y el color de manzana y fresa deshidratadas (Tesis
Doctoral). Universidad Politecnica de Valencia. Valencia. Espaa.
Cui, Z.; Xu, S.; Sun, D. (2004). Microwave-vacuum drying kinetics of carrot slices.
Journal of Food Engineering, 65, 157-164.
Khraisheh, M.; McMinn, W.; Magee, T. (2004). Quality and structural changes in
starchy foods during microwave and convective drying. Food Research
International, 37, 497-503.
Maskan, M. (2000). Microwave/air and microwave finish drying of banana. Journal
of Food Engineering, 44, 71-78.
Maskan, M. (2001a) Drying, shrinkage and rehydration characteristics of kiwifruits
during hot air and microwave drying. Journal of Food Engineering, 48, 177-182.
Maldonado, Silvina, Santapaola, Julia Eleonora, Singh, Judith, Torrez, Martn, &
Garay, Alejandra. (2008). Cintica de la transferencia de masa durante la
deshidratacin osmtica de yacn (Smallanthus sonchifolius). Food Science and
Technology (Campinas), 28(1), 251-256. Retrieved November 29, 2015, from
http://www.scielo.br/scielo.php?
script=sci_arttext&pid=S010120612008000100036&lng=en&tlng=es.
Nindo, C.; Sun, T.; Wang, S.; Tang, J.; Powers, J. (2003). Evaluation of drying
technologies for retention of physical quality and antioxidants in asparagus
(Asparagus officinalis, L.). Lebensmittel Wissenschaft und Technologie, 36, 507516.
Prothon, F.; Ahrn, L.; Funebo, T.; Kidman, S.; Langton, M.; Sjoholm, I. (2001).
Effects of combined osmotic and microwave dehydration of apple on texture,
microstructure and rehydration characteristics. Lebensmittel Wissenschaft und
Technologie, 34, 95-101.