2. Microwave drying

2.1 His toric

Drying is one of the oldest methods of food preservation [F 3 000][F 3 002] which can be defined as a simultaneous transfer of mass and heat in which the water activity of a foodstuff is lowered by the removal of water....

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Microwave drying

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Bibliography

(1) - KHRAISHEH (M.A.M.), COOPER (T.J.R.), MAGEE (T.R.A.) - Microwave and air drying. Fundamental considerations and assumptions for the simplified thermal calculations of volumetric power absorption. - Journal of Food Engineering, vol. 33, p. 207 (1997).
(2) - FUNEBO...