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Abstract
Using the clean energy source by infrared radiation for drying seafoods will shorten the drying time 2 - 3 times by convection method (at the same temperature 40’C). Using infrared radiation for drying, it will restrain the contamination and growing of such bacteria in products and there are no SO2 on the surface of products.
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Article Details
Issue: Vol 4 No 1&2 (2001)
Page No.: 24-28
Published: Feb 28, 2001
Section: Article
DOI: https://doi.org/10.32508/stdj.v4i1&2.3469
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Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
How to Cite
Xuan Trinh, L., & Van Hoang, L. (2001). USING THE CLEAN ENERGY SOURCE BY INFRARED RADIATION FOR DRYING SEAFOODS. VNUHCM Journal of Science and Technology Development, 4(1&2), 24-28. https://doi.org/https://doi.org/10.32508/stdj.v4i1&2.3469
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