Improvement of Energy Efficiency of Dehydration Processes in the Conditions of Selective Supply of Electromagnetic Energy

An analysis of conventional dehydration processes used in food technologies—evaporation and drying—has been conducted, and their key challenges have been identified. The global research experience in dehydration technologies based on innovative microwave energy sources is reviewed. The studies carri...

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Detalles Bibliográficos

Principais autores:	Burdo O.G., Levitsky A.P., Sirotyuk I.V., Burdo A.K., Kepin N.I., Petrovsky V.V., Yevtushenko I.N.
Formato:	Artigo
Idioma:	Inglês
Publicado:	Academy of Sciences of Moldova 2025-05-01
Series:	Problems of the Regional Energetics
Assuntos:	dehydration processes microwave field electrodynamic systems evaporation drying production technological equipment nutrition technologies.
Acceso en liña:	https://journal.ie.asm.md/assets/files/06_02_66_2025.pdf
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