Are Infrared and Microwave Drying Suitable Alternatives for Moisture Determination of Meat Products?

Journal of Food Quality

Volumn 39, Issue 4, 2016, Pages 391-397

  Marques, Ítalo Engers ^a   Lucion, Fernanda Bortoluzzi ^a   Bizzi, Cezar Augusto ^a   Cichoski, Alexandre José ^a   Wagner, Roger ^a   de Menezes, Cristiano Ragagnin ^a   Barin, Juliano Smanioto ^a  

^a FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL ANALYSIS; DRYING; ENERGY UTILIZATION; MEATS; MICROWAVE HEATING; MICROWAVES; MOISTURE; MOISTURE DETERMINATION; OVENS; SYSTEMATIC ERRORS;

ACADEMIC LABORATORY; ACCURATE ANALYSIS; ANALYTICAL METHOD; CONVENTIONAL HEATING; CONVENTIONAL OVENS; ENERGY EXPENDITURE; GREEN ANALYTICAL CHEMISTRY; MICROWAVE ASSISTED;

INFRARED DRYING;

EID: 84958074367     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12195     Document Type: Article

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