Effects of temperature on drying rates and sensory qualities of sweetened maturing coconut meat (coco-crisps)

This study was conducted to determine the effect of temperature on the drying rates and sensory qualities of sweetened maturing coconut meat called coco-crisps at ambient humidity, constant air velocity and tray density. The drying of sweetened maturing coconut meat at different temperatures (62-9...

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Hlavní autoři:	Lemuel M. Diamante, Jesebel P. Rosillo, Remberto Patindol
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Visayas State University 2000-11-01
Edice:	Annals of Tropical Research
Témata:	constant rate period drying temperature drying rates falling rate period sensory qualities sweetened coconut meat
On-line přístup:	https://atr.vsu.edu.ph/article/view/493
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