Abstract
World agricultural products, in general, are very diverse, and Vietnam is no exception. In the current trend, high quality agricultural products are increasingly receiving attention and modern methods are applied to improve their quality. Among many methods for improve quality, the infrared radiation drying method is evaluated to minimize drying time, reduce deterioration of agricultural product quality and limit environmental impact. Therefore, this article focuses on applying infrared radiation drying method to agricultural products composed of seafood. The article describes and compares the technical conditions when drying plants and animals using the infrared radiation drying method in combination with other drying methods.
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