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Comparison of microwave-assisted induction heating system (MAIH) and individual heating methods on the quality of pre-packaged white shrimp

Yung‐Hsiang Tsai, Chiu‐Chu Hwang, Chung‐Saint Lin, C. S. LIN, Tsung-Yin Ou, Tien‐Hsiang Chang, Yi‐Chen Lee

2021Innovative Food Science & Emerging Technologies33 citationsDOI

Topics & Concepts

ShrimpChewinessInduction heatingMicrowave heatingMicrowaveFood scienceChemistryMaterials scienceBiologyFisheryPhysicsQuantum mechanicsElectromagnetic coilMeat and Animal Product QualityFood Drying and ModelingMicrobial Inactivation Methods
Comparison of microwave-assisted induction heating system (MAIH) and individual heating methods on the quality of pre-packaged white shrimp | Litcius