Enhancing drying efficiency and temperature uniformity during microwave-assisted freeze drying: A weight-dependent microwave power approach

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: March 2026

Source: Journal of Food Engineering, Volume 406

Author(s): Isabel Kalinke, Günther Unterbuchberger, Ulrich Kulozik

Publication date: March 2026Source: Journal of Food Engineering, Volume 406Author(s): Isabel Kalinke, Günther Unterbuchberger, Ulrich Kulozik Read More

Related posts:

Default ThumbnailDeveloping a full Weibull model for microbial survival during food processing Default ThumbnailExploring mussel adhesive protein as a natural Pickering emulsion stabilizer for 3D food printing applications Default ThumbnailMechanistic evaluation of pea-soy protein isolate and concentrate based high moisture meat analogues: Evaluation of protein blends and extrudate quality Default ThumbnailFlash vacuum expansion technology for small-scale production of fruit puree: Development and quality assessment Default ThumbnailPrintability and interfacial performance of emulsion gels and bigels in multi-material dual and coaxial food 3D printing Default ThumbnailThermodynamic model and infrared thermography monitoring system for convective drying of goldenberry (Physalis peruviana)