Drying modelling of defrosted pork meat under forced convection conditions
نویسندگان
چکیده
منابع مشابه
Modelling of nectarine drying under near infrared - Vacuum conditions.
BACKGROUND Drying of nectarine slices was performed to determine the thermal and physical properties in order to reduce product deterioration due to chemical reactions, facilitate storage and lower transportation costs. Because nectarine slices are sensitive to heat with long drying period, the selection of a suitable drying approach is a challenging task. Infrared-vacuum drying can be used as ...
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ژورنال
عنوان ژورنال: Meat Science
سال: 2011
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2011.01.012