10.1080/10498850.2012.677969Journal of Aquatic Food Product Technology226595-604JAFP
Not AvailableThe aim of the study was to investigate the drying kinetics and quality characteristics...
Not AvailableMicrowave vacuum drying is an emerging technology for drying food products. In the pres...
Dried fish is commonly produced by convective hot air drying. Microwave technology was presented in ...
In this study, the quality changes of grass carp fillets dried by microwave-hot-air combined drying ...
10.1080/10498850.2011.575536Journal of Aquatic Food Product Technology204361-378JAFP
Different experiment analyses were performed to evaluate the influence of two drying techniques (ove...
The effects of moisture content of the pre-dehydrated fish slices, microwave (MW) power output, and ...
AbstractFresh fish contains up to 80% of water. It is a highly perishable material and having a shor...
Microwave (MW) offers a unique heating mechanism, which volumetrically pushes internal moisture to t...
Microwave (MW) offers a unique heating mechanism, which volumetrically pushes internal moisture to t...
This work provides an improvement in the efficiency and economics of the drying process by combining...
An experiment was performed to evaluate the effects of different drying methods with different pre-t...
WOS: 000358970900058PubMed: 26186871In this study, a novel ultrasonic vacuum (USV) drying technique ...
An experiment was performed to evaluate the effects of different drying methods with different pre-t...
The objective of this study was to investigate the effects of vacuum frying on the product quality o...
Not AvailableThe aim of the study was to investigate the drying kinetics and quality characteristics...
Not AvailableMicrowave vacuum drying is an emerging technology for drying food products. In the pres...
Dried fish is commonly produced by convective hot air drying. Microwave technology was presented in ...
In this study, the quality changes of grass carp fillets dried by microwave-hot-air combined drying ...
10.1080/10498850.2011.575536Journal of Aquatic Food Product Technology204361-378JAFP
Different experiment analyses were performed to evaluate the influence of two drying techniques (ove...
The effects of moisture content of the pre-dehydrated fish slices, microwave (MW) power output, and ...
AbstractFresh fish contains up to 80% of water. It is a highly perishable material and having a shor...
Microwave (MW) offers a unique heating mechanism, which volumetrically pushes internal moisture to t...
Microwave (MW) offers a unique heating mechanism, which volumetrically pushes internal moisture to t...
This work provides an improvement in the efficiency and economics of the drying process by combining...
An experiment was performed to evaluate the effects of different drying methods with different pre-t...
WOS: 000358970900058PubMed: 26186871In this study, a novel ultrasonic vacuum (USV) drying technique ...
An experiment was performed to evaluate the effects of different drying methods with different pre-t...
The objective of this study was to investigate the effects of vacuum frying on the product quality o...
Not AvailableThe aim of the study was to investigate the drying kinetics and quality characteristics...
Not AvailableMicrowave vacuum drying is an emerging technology for drying food products. In the pres...
Dried fish is commonly produced by convective hot air drying. Microwave technology was presented in ...
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