The Optimization of the Dehydration Temperature of Peels from Prickly Pears
The optimization of the prickly pear peel (PPP) dehydration temperature was addressed. Two indicators of efficiency were used to select the optimal dehydration temperature: one related to the process productivity, another to the energy consumption. To calculate them the PPP dehydration kinetics were...
Tallennettuna:
| Päätekijät: | , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI AG
2025-02-01
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| Sarja: | Foods |
| Aiheet: | |
| Linkit: | https://www.mdpi.com/2304-8158/14/5/811 |
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