Factors affecting energy efficiency of microwave drying of foods: an updated understanding.

An, Nan-Nan; Li, Dong; Wang, Li-Jun; Wang, Yong

An, Nan-Nan; Li, Dong; Wang, Li-Jun; Wang, Yong.

Afiliación

An NN; College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China.
Li D; College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China.
Wang LJ; College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China.
Wang Y; School of Chemical Engineering, UNSW, Sydney, NSW, Australia.

Crit Rev Food Sci Nutr ; : 1-16, 2022 Sep 22.

Article en En | MEDLINE | ID: mdl-36134904

Palabras clave

Artificial intelligence; energy consumption; equipment structure; food quality; heating uniformity; hybrid drying

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2022 Tipo del documento: Article País de afiliación: China

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