Study of drying kinetics and activation energy for drying a pineapple piece in the crossflow dehydrator
The drying process reduces the moisture of the pineapple resulting in a decrease in the humidity ratio to inhibit microbial growth and the enzyme level for spoilage prevention. Therefore, it is significant to understand the drying kinetics to control the process efficiently. This study developed the...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2023-09-01
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| coleção: | Case Studies in Thermal Engineering |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2214157X23006573 |
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