Microwave drying of fish, chicken and beef samples

In this study, the drying characteristics of fish, chicken and beef samples were investigated using microwave drying method. Each sample was dried using four different microwave powers of 90, 180, 270 and 360 W. Drying time decreased as microwave power increased. Fish fillets were dried in a shorter...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of food science and technology 2021-01, Vol.58 (1), p.281-291
Hauptverfasser:	Kipcak, Azmi Seyhun, İsmail, Osman
Format:	Artikel
Sprache:	eng
Schlagworte:	Beef Chemistry Chemistry and Materials Science Chemistry/Food Science Chickens Diffusion coefficient Drying Fish Food Science Meat Nutrition Original Original Article Poultry
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!