Microwave and Ultrasound Assisted Rotary Drying of Carrot: Analysis of Process Kinetics and Energy Intensity
Convective drying is one of the most commonly employed preservation techniques for food. However, the use of high temperatures and extended drying times often leads to a reduction in product quality and increased energy consumption. To address these issues, hybrid processes combining convective dryi...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2024-11-01
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| Col·lecció: | Applied Sciences |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2076-3417/14/22/10676 |
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