Hot air drying characteristics and model of Mango slices
Objective: In order to predict and control the hot air drying process of Mango. Methods: Using fresh <i>Mangifera indica Linn</i> as experimental material, the effects were studied in different hot air temperatures (60, 65, 70 ℃) and different thickness of Mango slices (0.8, 1.0, 1.2 cm) on the dryi...
Guardado en:
| Autores principales: | , , , , |
|---|---|
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
The Editorial Office of Food and Machinery
2024-05-01
|
| Colección: | Shipin yu jixie |
| Materias: | |
| Acceso en línea: | http://www.ifoodmm.com/spyjxen/article/abstract/20240426 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|