The drying kinetics and characteristics of Shrimp dried by conventional methods
The main purpose of this study was to research the influence of different drying methods on the physical and qualitative properties of dried shrimps. Shrimps were dried with conventional methods at 60, 70 and 80°C between 330 to 210 min and 190 to 110 min, in an oven and vacuum oven respectively. Dr...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Association of the Chemical Engineers of Serbia
2021-01-01
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| Series: | Chemical Industry and Chemical Engineering Quarterly |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1451-9372/2021/1451-93722000050E.pdf |