Microwave vacuum drying of low-moisture part-skim mozzarella: Process parameters and sample geometry affect product characteristics
ABSTRACT: Microwave vacuum drying (MVD) is a promising technology that can be used for creating cheese puffs. In this study, the effects of vacuum level (2–14 kPa), specific microwave power input (1–3 W⋅g−1), and sample geometry on the drying and expansion behavior of low-moisture, part-skim mozzare...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030225002243 |
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