Drying of foods under intermittent supply of microwave energy: proposal for a mathematical model. Acta Scientiarum. Technology, [S. l.], v. 43, n. 1, p. e51037, 2021. DOI: 10.4025/actascitechnol.v43i1.51037. Disponível em: https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/51037. Acesso em: 5 jun. 2026.