Mathematical Modelling, Drying Behavior, and Quality Investigation of the Turkey Berry in a Fluidized Bed Dryer
The dehydration behavior of turkey berries was analysed in a fluidized bed dryer at various inlet air velocities (0.8, 2.1, and 3.4 m/s) and temperatures (50, 60, and 70°C). The drying parameters and physiochemical values of fruits were extensively studied, as were the moisture content, rate of dryi...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Wiley
2023-01-01
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| سلاسل: | Journal of Food Quality |
| الوصول للمادة أونلاين: | http://dx.doi.org/10.1155/2023/5799365 |
| الوسوم: |
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