Effects of Different Drying Methods on the Quality of Squid Cubes

Drying Technology

Volumn 31, Issue 16, 2013, Pages 1911-1918

  Chen, Huizhi ^a   Zhang, Min ^a   Fang, Zhongxiang ^b   Wang, Yingqiang ^a  

^a JIANGNAN UNIVERSITY   (China)

^b CURTIN UNIVERSITY   (Australia)

Author keywords

Hot air drying; Intermediate wave infrared assisted convection drying; Low frequency microwave drying; Product quality; Squid cubes

Indexed keywords

CONVECTION DRYING; DRIED PRODUCTS; DRYING EFFICIENCY; DRYING METHODS; HOT AIR DRYING; MICROWAVE DRYING; QUALITY PARAMETERS; REHYDRATION RATIO;

GEOMETRY; HARDNESS; MICROWAVE HEATING; MOLLUSCS; SHELLFISH; SHRINKAGE;

INFRARED DRYING;

EID: 84888054060     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2013.783592     Document Type: Article

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