Selecting a mathemathical model for drying kinetics of yoghurt in a microwave–vacuum dryer
In the present study, the drying kinetics of non-fat yoghurt with constant thickness of (2.2 mm) in a microwave–vacuum dryer to the power of (35, 130, and 260 W) as well as 5 absolute pressure levels (60, 200, 400, 600, and 800 mbar) were evaluated. To choose the best, also 12 experimental/ semi-the...
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| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Persa |
| Baskı/Yayın Bilgisi: |
Research Institute of Food Science and Technology
2012-06-01
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| Seri Bilgileri: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Konular: | |
| Online Erişim: | http://journals.rifst.ac.ir/article_66563_fada3002e1787e231c8f36f04e3a750d.pdf |
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