Heat and Mass Transfer in Shrimp Hot-Air Drying: Experimental Evaluation and Numerical Simulation

Heat and Mass Transfer in Shrimp Hot-Air Drying: Experimental Evaluation and Numerical Simulation

Shrimp is one of the most popular and widely consumed seafood products worldwide. It is highly perishable due to its high moisture content. Thus, dehydration is commonly used to extend its shelf life, mostly via air drying, leading to a temperature increase, moisture removal, and matrix shrinkage. I...

Szczegółowa specyfikacja

Opis bibliograficzny
Główni autorzy: Jhony T. Teleken, Suélen M. Amorim, Sarah S. S. Rodrigues, Thailla W. P. de Souza, João P. Ferreira, Bruno A. M. Carciofi
Format: Artykuł
Język:English
Wydane: MDPI AG 2025-01-01
Seria:Foods
Hasła przedmiotowe:
seafood
food preservation
mathematical modeling
CFD
Dostęp online:https://www.mdpi.com/2304-8158/14/3/428

Internet

https://www.mdpi.com/2304-8158/14/3/428

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