Microwave Energy as an Intensification Factor in the Heat-Mass Transfer and the Polyextract Formation
The prospects of using the specifics of food raw materials structure for organizing mass transfer in the processes of extraction and dehydration has been shown. Authors studied in depth, in comparison with existing studies, selective effect of microwave energy on moisture in food raw materials. It h...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of Sciences of Moldova
2018-04-01
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| Series: | Problems of the Regional Energetics |
| Subjects: | |
| Online Access: | http://journal.ie.asm.md/assets/files/06_01_36_2018.pdf |