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...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 4 vom: 28. Juni, Seite 345-360 |
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| Auteur principal: | |
| Autres auteurs: | , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2023
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Drying kinetics convection modeling moisture diffusivity regression residual Water 059QF0KO0R |
| Accès en ligne |
Volltext |