Quality-based selection of the optimal hot air gradient drying method for anchovy and modeling of drying kinetics
The aim of this study was to investigate the effects of hot air gradient drying on anchovy drying quality and efficiency. Anchovies were initially dried at 40 °C to until their moisture content was 40%, 45%, 50%, 55%, 60%, and 65% respectively, followed by a second drying stage at an increased tempe...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2025-07-01
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| Series: | Aquaculture and Fisheries |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468550X24000261 |
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