1Zhang M.,J. Tang, A.S. Mujumdar, et al. Trends in microwave-related drying of fruits and vegetables[J]. Trends in.Food Science & Technology, 2006, 17(10): 524-534.
2Kahyaoglu L.N., S. Sahin, G. Sumnu. Physical properties of parboiled wheat and bulgur produced using spouted bed and microwave assisted spouted bed drying[J]. Journal of Food Engineering, 2010, 98(2): 159-169.
3H. Feng, J. Tang, R.P. Cavalieri. Combined microwave andspouted bed drying of diced apples: effect of drying conditions on drying kinetics and product temperature[J]. Drying Technology, 1999, 17(10): 1981-1998.
4Therdthai N.,W. Zhou. Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen)[J]. Journal of Food Engineering, 2009, 91(3): 482-489.
5Yan W.Q., M. Zhang, L.L. Huang, et al. Study of the optimisation of puffing characteristics of potato cubes by spouted bed drying enhanced with microwave[J]. J Sci Food Agric, 2010, 90(8): 1300-1L307.
6Gowen A., N. Abu-Ghannam, J. Frias, et al. Optimisation of dehydration and rehydration properties of cooked chickpeas(Cicer arietinum L.) undergoing microwave-hot air combination drying[J]. Trends in Food Science & Tech- nology, 2006, 17(4): 177-183.
7Giri S., S. Prasad. Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms[J]. Journal of Food Engineering, 2007, 78(2): 512-521.