A Review of the Application of Microwave Drying: Improvement of Heating Uniformity
WANG Shun-min, HU Zhi-chao, HAN Yong-bin, GU Zhen-xin
1. College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu 241000, China;
2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
3. Nanjing Research Institute of Agricultural Mechanization, Ministry of Agriculture, Nanjing 210014, China
WANG Shun-min, HU Zhi-chao, HAN Yong-bin, GU Zhen-xin. A Review of the Application of Microwave Drying: Improvement of Heating Uniformity[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201417056.