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Application of Microwave Technology in the Production of Pork Chop

Abstract: The effects of four factors, such as microwave power, microwave drying time, oven temperature and oven baking time, on the quality of meat emulsion were studied. Four-factor and three-level orthogonal tests were carried out on a single factor...

Microwave drying characteristics and temperature and moisture change simulation of flake food

Abstract: In order to grasp the microwave drying law of sheet-like food materials and provide reference for production application, potato was selected as experimental material, and it was carried out under different microwave energy levels (2.2~3.6...

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