Food chemistry
Unraveling the critical stage governing quality degradation of Macrobrachium rosenbergii meat during microwave vacuum drying: A multiscale analysis.
Zhuo Zhang, Ya Zhao, Mohammad Molaveisi, Ruichang Gao, Qilong Shi
Published: 202510.1016/j.foodchem.2025.147776
Abstract
Unraveling the synergistic mechanisms governing quality degradation during drying is crucial for achieving high-quality dried products. Herein, six drying stages including M85, M70, M50, M30, M20, and M10 were selected during microwave vacuum drying…
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