Effects of microwave vacuum drying and conventional drying methods on the physicochemical and microstructural properties of squid shreds
P. Viji, Sumanth Yadav Mokam, Jesmi Debbarma, Madhusudana Rao Badireddy
Journal of the Science of Food and Agriculture
Abstract
The study revealed that higher-quality dried squid shreds can be prepared by microwave vacuum drying in a shorter time compared with the traditional methods of sun drying and hot air drying. Hence microwave vacuum drying can be used as an energy-efficient and time-saving technology to make dried seafood of superior quality. © 2019 Society of Chemical Industry.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
microwave vacuum drying prepares dried squid shreds
“higher-quality dried squid shreds can be prepared by microwave vacuum drying in a shorter time compared with the traditional methods of sun drying and hot air drying”