Effects of different microwave power on the drying kinetics and physicochemical quality of brown shrimp (<i>Metapenaeus dobsoni</i>)-Reference-Cited by-同舟云学术

Effects of different microwave power on the drying kinetics and physicochemical quality of brown shrimp (Metapenaeus dobsoni)

Published:2024 Issue:1 Volume:2 Page:141-151
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Verma Sumit Kumar¹,Sasikala Remya²,Kishore Pankaj²,Mohan C. O.²^ORCID,Ganesan P.¹,Padmavathy Pandurengan¹,Muralidharan Nagarajan³,Jaganath Bindu²,Benjakul Soottawat⁴

Affiliation:

1. Fisheries College and Research Institute, Tamil Nadu Dr J. Jayalalithaa Fisheries University (TNJFU), Thoothukudi-628008, Tamil Nadu, India

2. ICAR-Central Institute of Fisheries Technology, CIFT Junction, Willingdon Island, Matsyapuri, Cochin-682029, Kerala, India

3. Department of Fish Processing Technology, Dr MGR Fisheries College and Research Institute, Tamil Nadu Dr J. Jayalalithaa Fisheries University (TNJFU), Ponneri, Tamil Nadu, India

4. International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand

Abstract

Microwave processing is used in industry for drying food commodities as it improves the quality of products and reduces the drying period.

Funder

Central Institute of Fisheries Technology, Indian Council of Agricultural Research

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D3FB00144J

Reference55 articles.

1. Drying characteristics of sardine fish dried with microwave heating

2. Effects of Process Parameters on Quality Changes of Shrimp During Drying in a Jet-Spouted Bed Dryer

3. Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating

4. The impacts of vacuum microwave drying on osmosis dehydration of tilapia fillets