Effects of Different Drying Methods on the Quality of Squid Cubes

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Effects of Different Drying Methods on the Quality of Squid Cubes

The effects of three different drying methods (e.g., intermediate infrared-assisted convection drying, low-frequency (915 MHz) microwave drying, and hot-air drying) on the quality of squid cubes were investigated. The quality parameters used to evaluate the drying efficiency were color, shrinkage, r...

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Bibliographic Details
Main Authors:	Chen, H., Zhang, M., Fang, Zhongxiang, Wang, Y.
Format:	Journal Article
Published:	Taylor & Francis 2013
Subjects:	Intermediate-wave infrared-assisted convection drying Low-frequency microwave drying - Product quality Squid cubes Hot-air drying
Online Access:	http://hdl.handle.net/20.500.11937/49761

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