Optimization of microwave drying conditions of two banana varieties using response surface methodology

AbstractOptimization of microwave drying conditions of Luvhele and Mabonde banana varieties were studied using response surface methodology. The drying was performed using a central composite rotatable design for two variables: microwave power level (100, 200 and 300 W) and drying time (40, 26, and...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2015-07, Vol.35 (3), p.438-444
Hauptverfasser:	Omolola, Adewale Olusegun, Jideani, Afam Israel Obiefuna, Kapila, Patrick Francis, Jideani, Victoria Adaora
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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