TY  - JOUR
  - Gowen, AA, Abu-Ghannam, N, Frias, JM, Oliveira, JC
  - 2007
  - July
  - Journal of Food Processing and Preservation
  - Characteristics of Cooked Chickpeas and Soybeans During Combined Microwave-Convective Hot Air Drying
  - Validated
  - ()
  - 31
  - 4
  - 433
  - 453
  - Moisture content, shrinkage, water activity (A(w)) color and texture of cooked chickpeas and soybeans during convective, microwave and combined microwave-convective drying were studied. Combined drying was significantly (P < 0.05) faster than either convective or microwave drying, and resulted in less shrinkage of the dehydrated product. Rapid burning occurred when samples were dried below a A(w) of 0.27 +/- 0.07,for chickpeas (P < 0.05), and 0.13 +/- - 0.04 for soybeans (P < 0.05). Both chickpeas and soybeans displayed;eda transitional behavior in texture when dried to a A, below 0.40 +/- 0.10 (P < 0.05) for chickpeas, and below 0.63 +/- 0.15(P < 0.05) for soybeans, when samples became brittle. Sheaf stable dehydrated chickpea and soybean products with low water activity (A(w) = 0.35) and good visual quality could be obtained within 14 min of combination drying..
DA  - 2007/07
ER  - 

@article{V726614,
   = {Gowen,  AA and  Abu-Ghannam,  N and  Frias,  JM and  Oliveira,  JC },
   = {2007},
   = {July},
   = {Journal of Food Processing and Preservation},
   = {Characteristics of Cooked Chickpeas and Soybeans During Combined Microwave-Convective Hot Air Drying},
   = {Validated},
   = {()},
   = {31},
   = {4},
  pages = {433--453},
   = {{Moisture content, shrinkage, water activity (A(w)) color and texture of cooked chickpeas and soybeans during convective, microwave and combined microwave-convective drying were studied. Combined drying was significantly (P < 0.05) faster than either convective or microwave drying, and resulted in less shrinkage of the dehydrated product. Rapid burning occurred when samples were dried below a A(w) of 0.27 +/- 0.07,for chickpeas (P < 0.05), and 0.13 +/- - 0.04 for soybeans (P < 0.05). Both chickpeas and soybeans displayed;eda transitional behavior in texture when dried to a A, below 0.40 +/- 0.10 (P < 0.05) for chickpeas, and below 0.63 +/- 0.15(P < 0.05) for soybeans, when samples became brittle. Sheaf stable dehydrated chickpea and soybean products with low water activity (A(w) = 0.35) and good visual quality could be obtained within 14 min of combination drying..}},
  source = {IRIS}
}