Continuous microwave-assisted extrusion for high moisture texturized foods: A feasibility study
Florian Schmidt, Britta Graf, Jörg Hinrichs, Christian Kern
Topics & Concepts
ExtrusionMicrowaveProcess engineeringMoistureMaterials scienceCaseinFood scienceComputer scienceChemistryComposite materialEngineeringTelecommunicationsMicroencapsulation and Drying ProcessesMicrobial Inactivation MethodsFood Drying and Modeling