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Optimization of Microwave Drying of Non-fried Instant Oysters by Response Surface Methodology

Abstract: The effects of microwave drying equipment on the sensory quality of non-fried ready-to-eat oyster products were studied by using Box-Behnken Design and response surface analysis. The results showed that the microwave drying equipment...

Experiment of drying scorpion by microwave method

Abstract In this paper, advanced microwave drying equipment was used to carry out exploratory experiments on drying methods, methods, conditions and effects of fresh hazelnuts. The results showed that microwave drying with hazelnuts is a good...

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