Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1

Citation Types

0
2
0

Year Published

2022
2022
2022
2022

Publication Types

Select...
1

Relationship

0
1

Authors

Journals

citations
Cited by 1 publication
(2 citation statements)
references
References 27 publications
(32 reference statements)
0
2
0
Order By: Relevance
“…When the microwave power continued to increase to 560 W, the temperature of dried persimmon slices increased rapidly, resulting in a sharp decrease in the uniformity of microwave energy distribution. Local overheating would lead to local burning, serious degradation of pigment, uneven color (Kriaa & Nassar, 2021), slightly burnt taste, hard texture, slightly bitter taste, and poor sensory quality.…”
Section: Sensory Propertiesmentioning
confidence: 99%
See 1 more Smart Citation
“…When the microwave power continued to increase to 560 W, the temperature of dried persimmon slices increased rapidly, resulting in a sharp decrease in the uniformity of microwave energy distribution. Local overheating would lead to local burning, serious degradation of pigment, uneven color (Kriaa & Nassar, 2021), slightly burnt taste, hard texture, slightly bitter taste, and poor sensory quality.…”
Section: Sensory Propertiesmentioning
confidence: 99%
“…Therefore, the temperature on the surface and inside of the material increases rapidly at the same time (Lv et al, 2015). At present, microwave heating has been successfully applied to the orange juice-milk beverage (Martins et al, 2022b), cheese (Chudy et al, 2021), apple (Kriaa & Nassar, 2021), and so on. However, it also has disadvantages, one of which is uneven heating that can easily lead to material overheating and quality degradation.…”
Section: Introductionmentioning
confidence: 99%