Effect of Immersion Concentration in Salt Solution, Drying Time and Air Velocity on Drying Wet Noodles Using a Tray Dryer and Solar Assistance
The noodles in the market are dry noodles with 8-10% water content. Dried noodles have a longer shelf life because they are less prone to mold growth. Drying noodles with the help of the sun and tray dryers are currently an option because they are efficient and do not require a lot of energy. Reduct...
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| Principais autores: | , , , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Politeknik Negeri Malang
2023-04-01
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| Serija: | Jurnal Teknik Kimia dan Lingkungan |
| Teme: | |
| Online dostop: | http://jurnal.polinema.ac.id/index.php/jtkl/article/view/1620 |
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