Intensification of the convective drying process of Salvia officinalis : Modeling and optimization

The current study deals with an innovation in the hot air convective drying process consisting of the application of two consecutive drying steps. Temperatures ranging between 60 and 80 ℃ for times between 200 and 600 s were applied for the first stage, and from 40 to 80 ℃ for the second stage. Salv...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 5 vom: 01. Juli, Seite 382-393
1. Verfasser:	Jebri, Monia (VerfasserIn)
Weitere Verfasser:	Tarrazó, José, Bon, José, Desmorieux, Hélène, Romdhane, Mehrez
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2018
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Salvia officinalis antioxidant capacity artificial neural network drying energy Antioxidants Plant Extracts Water 059QF0KO0R