New insights into RF and microwave drying of foods

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New insights into RF and microwave drying of foods

This work reports a fundamental study of the science and economics of microwave and RF drying of foods, addressing current knowledge gaps and introducing new techniques to aid the development of new microwave and RF drying processes. The present study has discovered that a correlation exists bet...

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Bibliographic Details
Main Author:	Renshaw, Ryan C.
Format:	Thesis (University of Nottingham only)
Language:	English English
Published:	2017
Subjects:	Dielectrics water activity sorption Micro-CT porosity microwave processing food
Online Access:	https://eprints.nottingham.ac.uk/43232/

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