Enhancing fish drying efficiency and quality: A comparative study of intermittent microwave convective drying (IMCD) and conventional methods
Microwave (MW) heating offers a unique drying mechanism which pushes internal moisture to the surface during the drying of water-rich foods including fish. However, the continuous application of MW energy causes excessive localized heating, resulting in the deterioration of food quality. Although in...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
|
| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525001765 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|