TY  - JOUR
  - Gowen, AA, Abu-Ghannam, N, Frias, J, Oliveira, J
  - 2008
  - January
  - Innovative Food Science ; Emerging Technologies
  - Modeling Dehydration and Rehydration of Cooked Soybeans Subjected to Combined Microwave-Hot-Air Drying
  - Validated
  - ()
  - 9
  - 1
  - 129
  - 137
  - Pre-cooked soybeans were subjected to convective hot-air, microwave and combined microwave-hot-air dehydration. Three microwave levels (210, 300, 560 W) and three air temperatures (160, 180, 200 degrees C) were examined. Drying kinetics, rehydration kinetics and colour change were investigated relative to microwave level and air temperature. Combined microwave-hot-air drying decreased the drying time required when compared to drying with either hot-air or microwave energy alone. Predictive models were developed to describe dehydration and rehydration kinetics. Dehydration rate, rehydration rate and total colour change of rehydrated product generally increased with microwave level and air temperature. Within the studied range, optimal drying occurred for the lowest levels of both microwave and air temperature studied, i.e. microwave power = 210 W, air temperature = 160 degrees C. (C) 2007 Published by Elsevier Ltd..
  - DOI 10.1016/j.ifset.2007.06.009
DA  - 2008/01
ER  - 

@article{V724642,
   = {Gowen,  AA and  Abu-Ghannam,  N and  Frias,  J and  Oliveira,  J },
   = {2008},
   = {January},
   = {Innovative Food Science ; Emerging Technologies},
   = {Modeling Dehydration and Rehydration of Cooked Soybeans Subjected to Combined Microwave-Hot-Air Drying},
   = {Validated},
   = {()},
   = {9},
   = {1},
  pages = {129--137},
   = {{Pre-cooked soybeans were subjected to convective hot-air, microwave and combined microwave-hot-air dehydration. Three microwave levels (210, 300, 560 W) and three air temperatures (160, 180, 200 degrees C) were examined. Drying kinetics, rehydration kinetics and colour change were investigated relative to microwave level and air temperature. Combined microwave-hot-air drying decreased the drying time required when compared to drying with either hot-air or microwave energy alone. Predictive models were developed to describe dehydration and rehydration kinetics. Dehydration rate, rehydration rate and total colour change of rehydrated product generally increased with microwave level and air temperature. Within the studied range, optimal drying occurred for the lowest levels of both microwave and air temperature studied, i.e. microwave power = 210 W, air temperature = 160 degrees C. (C) 2007 Published by Elsevier Ltd..}},
   = {DOI 10.1016/j.ifset.2007.06.009},
  source = {IRIS}
}