Effects of different microwave power on the drying kinetics and physicochemical quality of brown shrimp ( <i>Metapenaeus dobsoni</i> )
Sumit Kumar Verma, S. Remya, Pankaj Kishore, C. O. Mohan, P. Ganesan, Pandurengan Padmavathy, Muralidharan Nagarajan, J. Bindu, Soottawat Benjakul
Abstract
Microwave processing is used in industry for drying food commodities as it improves the quality of products and reduces the drying period.
Topics & Concepts
ShrimpMicrowave powerMicrowaveKineticsFisheryChemistryFood scienceEnvironmental sciencePulp and paper industryBiologyEngineeringPhysicsTelecommunicationsQuantum mechanicsMeat and Animal Product QualityFreezing and Crystallization ProcessesMicroencapsulation and Drying Processes