Effect of a Novel Microwave-Assisted Induction Heating (MAIH) Technology on the Quality of Prepackaged Asian Hard Clam (<i>Meretrix lusoria</i>)

Effect of a Novel Microwave-Assisted Induction Heating (MAIH) Technology on the Quality of Prepackaged Asian Hard Clam (<i>Meretrix lusoria</i>)

The microwave-assisted induction heating (MAIH) method—an emerging thermal technique—was studied to heat the prepackaged raw hard clam (<i>Meretrix lusoria</i>). The cooking effects on microbial and physiochemical qualities of clam were investigated. After the heating of the clam meat sa...

Full description

Bibliographic Details
Main Authors: Yi-Chen Lee, Chung-Saint Lin, Wei-Han Zeng, Chiu-Chu Hwang, Kuohsun Chiu, Tsung-Yin Ou, Tien-Hsiang Chang, Yung-Hsiang Tsai
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
hard clam
microwave-assisted induction heating
microwave
quality
thermal technology
Online Access:https://www.mdpi.com/2304-8158/10/10/2299

Internet

https://www.mdpi.com/2304-8158/10/10/2299

Similar Items