Pore Evolution in Cell Walls of Food Tissue during Microwave-Assisted Drying: An In-Depth Investigation

Microwave (MW) heating is a unique approach that, unlike conduction- and convection-based heating, can provide volumetric heating. Complex microstructural changes in food materials occur because of simultaneous heat and mass transfer during drying, significantly affecting food structure and quality....

Descripción completa

Detalles Bibliográficos
Autores principales: Joardder, Mohammad U. H., Karim, Azharul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340420/
https://www.ncbi.nlm.nih.gov/pubmed/37444236
http://dx.doi.org/10.3390/foods12132497

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340420/
https://www.ncbi.nlm.nih.gov/pubmed/37444236
http://dx.doi.org/10.3390/foods12132497

Ejemplares similares