Heat-pump-assisted microwaves drying of white-leg shrimp: Parameter optimization and quality assessment
Abstract The response surface methodology (RSM) is used to optimize the drying process of Vietnamese white-leg shrimp utilizing a heat pump (HP) combined with microwaves (MW). The study's main objective was to evaluate the dried white-leg shrimp quality in terms of final product moisture, rehyd...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2024-12-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100436&lng=en&tlng=en |
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