Drying characteristics of sardine fish dried with microwave heating
Fresh fish contains up to 80% of water. It is a highly perishable material and having a short storage life. Therefore, the study of the drying kinetics of fish is necessary. In this study, the effect of microwave drying on drying rate, effective diffusivity, and energy consumption of sardine fish wa...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2013-06-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X12000343 |