Garlic: kinetic drying and thermodynamic properties
: Dehydrated garlic is an importance spice in pre-cooked and processed food products, but studies of the drying variables of this product are scarce. Thus, this work aimed to model and study the kinetics of garlic drying at three different temperatures (40, 50 and 60 °C) and analyze the thermodynam...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Universidade Federal de Uberlândia
2017-07-01
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| Series: | Bioscience Journal |
| Assuntos: | |
| Acceso en liña: | https://seer-dev.ufu.br/index.php/biosciencejournal/article/view/36886 |
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