Heat-pump-assisted microwaves drying of white-leg shrimp: Parameter optimization and quality assessment

Heat-pump-assisted microwaves drying of white-leg shrimp: Parameter optimization and quality assessment

Abstract The response surface methodology (RSM) is used to optimize the drying process of Vietnamese white-leg shrimp utilizing a heat pump (HP) combined with microwaves (MW). The study's main objective was to evaluate the dried white-leg shrimp quality in terms of final product moisture, rehyd...

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Bibliographic Details
Main Authors:	Nhu-Chinh Le, Thi-Bao-Tien Tran, Van-Hop Le
Format:	Article
Language:	English
Published:	Instituto de Tecnologia de Alimentos (ITAL) 2024-12-01
Series:	Brazilian Journal of Food Technology
Subjects:	Heat pump drying Microwave Response surface methodology White-leg shrimp Quality assessment Parameter optimization
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100436&lng=en&tlng=en
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