Recent developments in radio frequency drying for food and agricultural products using a multi-stage strategy: a review
Author:
Affiliation:
1. College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
2. Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
Funder
National Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1978925
Reference85 articles.
1. Radio frequency disinfestation treatments for dried fruit: Dielectric properties
2. Effect of radiofrequency heating on acrylamide formation in bakery products
3. Radio-Frequency Heating in Food Processing
4. Effects of drying methods on quality attributes of peach (Prunus persica) leather
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