Table of Contents
International Journal of Microwave Science and Technology
Volume 2011, Article ID 687548, 12 pages
http://dx.doi.org/10.1155/2011/687548
Research Article

Optimization of Microwave-Osmotic Pretreatment of Apples with Subsequent Air-Drying for Preparing High-Quality Dried Product

Department of Food Science and Agricultural Chemistry, McGill University, Macdonald Campus, 21,111 Lakeshore Road, Sainte-Anne-de-Bellevue, QC, Canada H9X 3V9

Received 24 March 2011; Accepted 28 March 2011

Academic Editor: M. C. E. Yagoub

Copyright © 2011 Elham Azarpazhooh and Hosahalli S. Ramaswamy. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [5 citations]

The following is the list of published articles that have cited the current article.

  • T. Aktas, P. Ulger, F. Daglioglu, and F. Hasturk, “Changes of Nutritional and Physical Quality Characteristics during Storage of Osmotic Pretreated Apple before Hot Air Drying and Sensory Evaluation,” Journal of Food Quality, 2013. View at Publisher · View at Google Scholar
  • Derek Wray, and Hosahalli S. Ramaswamy, “Quality Attributes of Microwave Vacuum Finish-Dried Fresh and Microwave-Osmotic Pretreated Cranberries,” Journal of Food Processing and Preservation, 2015. View at Publisher · View at Google Scholar
  • Derek Wray, and Hosahalli S. Ramaswamy, “Microwave-Osmotic/Microwave-Vacuum Drying of Whole Cranberries: Comparison with Other Methods,” Journal of Food Science, 2015. View at Publisher · View at Google Scholar
  • Derek Wray, and Hosahalli S. Ramaswamy, “Novel Concepts in Microwave Drying of Foods,” Drying Technology, pp. 150129055859001, 2015. View at Publisher · View at Google Scholar
  • Felix Akharume, Kaushlendra Singh, Jacek Jaczynski, and Litha Sivanandan, “Microbial shelf stability assessment of osmotically dehydrated smoky apples,” LWT - Food Science and Technology, 2017. View at Publisher · View at Google Scholar