Improvement of Energy Efficiency of Dehydration Processes in the Conditions of Selective Supply of Electromagnetic Energy
An analysis of conventional dehydration processes used in food technologies—evaporation and drying—has been conducted, and their key challenges have been identified. The global research experience in dehydration technologies based on innovative microwave energy sources is reviewed. The studies carri...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of Sciences of Moldova
2025-05-01
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| Series: | Problems of the Regional Energetics |
| Subjects: | |
| Online Access: | https://journal.ie.asm.md/assets/files/06_02_66_2025.pdf |
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