Dehydration of Fish and Shrimp by Far Infrared Heater
碩士 === 國立海洋大學 === 水產食品科學系 === 85 === The feasibility of drying dough and seafood products treated with Far Infrared Radiation (FIR) was studied. We first proved that circulating hot air accompanying FIR increased the drying rate of dough. Treatment of FIR also increased drying rate for silver anc...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
1997
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| Online Access: | http://ndltd.ncl.edu.tw/handle/70929135768081131483 |