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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Autors principals:	Burdo O.G., Levitsky A.P., Sirotyuk I.V., Burdo A.K., Kepin N.I., Petrovsky V.V., Yevtushenko I.N.
Format:	Artigo
Idioma:	Inglês
Publicat:	Academy of Sciences of Moldova 2025-05-01
Col·lecció:	Problems of the Regional Energetics
Matèries:	dehydration processes microwave field electrodynamic systems evaporation drying production technological equipment nutrition technologies.
Accés en línia:	https://journal.ie.asm.md/assets/files/06_02_66_2025.pdf
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