Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato
This study aimed to evaluate the effects of temperature, time, and thickness of tomatoes fruits during adiabatic drying process. Dehydration, a simple and inexpensive process compared to other conservation methods, is widely used in the food industry in order to ensure a long shelf life for the prod...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Wiley
2015-01-01
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| coleção: | International Journal of Food Science |
| Acesso em linha: | http://dx.doi.org/10.1155/2015/970724 |
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