Heat and mass transfer coefficients and modeling of infrared drying of banana slices
ABSTRACT Banana is one of the most consumed fruits in the world, having a large part of its production performed in tropical countries. This product possesses a wide range of vitamins and minerals, being an important component of the alimentation worldwide. However, the shelf life of bananas is shor...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Universidade Federal De Viçosa
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| Col·lecció: | Revista Ceres |
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| Accés en línia: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2017000500457&lng=en&tlng=en |
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