Experimental investigation and statistical validation of mathematical models for hot air drying traits of carrot

The purpose of this investigation is to analyze the influence of sample shapes or geometry and dryer temperature on drying kinetics of carrot. Three different geometrical shapes including rectangular slab, circular discs and cubical samples, at temperatures of 70 °C, 80 °C and 90 °C, respectively, a...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 4 vom: 28. Juni, Seite 345-360
1. Verfasser:	Laskar, Abdullah Ahmad (VerfasserIn)
Weitere Verfasser:	Ahmed, Mukhtar, Khan, Aamir Suhail, Samir, Mohammad
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2023
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Drying kinetics convection modeling moisture diffusivity regression residual Water 059QF0KO0R