Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges
Sign Up to like & getrecommendations! Published in 2022 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2022.2126963
Abstract: Abstract Infrared drying (IRD) is considered an innovative drying solution for the food industry with advantages of energy-saving potentials, reduced drying time and production cost-effectiveness. However, IRD also suffers from drawbacks such as weak penetrative… read more here.
Keywords: food industry; drying technologies; food; accelerated drying ... See more keywords