KINETICS AND ENERGY OF POULTRY MEAT DEHYDRATION IN VACUUM AND MICROWAVE FIELD CONDITIONS
The article presents the results of obtaining dried poultry meat under vacuum conditions using ultrahigh electromagnetic energy sources. A characteristic of the most common principles of drying is presented, which shows that the trends in the technology of drying technology is a reduction of specifi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2018-12-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | http:////journals.onaft.edu.ua/index.php/foodtech/article/view/1218 |