Instant controlled pressure drop (DIC) coupled to intermittent microwave/airflow drying to produce shrimp snacks: Process performance and quality attributes-Reference-Cited by-同舟云学术

Instant controlled pressure drop (DIC) coupled to intermittent microwave/airflow drying to produce shrimp snacks: Process performance and quality attributes

Published:2019-12-24 Issue:5-6 Volume:38 Page:695-711
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Mounir Sabah¹²^ORCID,Amami Ezzeddine²^ORCID,Allaf Tamara³^ORCID,Mujumdar Arun⁴^ORCID,Allaf Karim²^ORCID

Affiliation:

1. Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt;

2. Laboratory of Engineering Science for Environment LaSIE UMR7356 CNRS, La Rochelle University, La Rochelle, France;

3. Research and Industrial Development Department, ABCAR-DIC Process, La Rochelle, France;

4. Bioresource Engineering Department, McGill University, Montreal, Quebec, Canada

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2019.1694537

Reference71 articles.

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3. Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats

4. Marine Products for Healthcare

5. Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

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