Effects of Temperature and Slice Thickness on Drying Kinetics of Pumpkin Slices
Dried pumpkin slice is an alternative crisp food product. In this study, the effects of temperature and slice thickness on the drying characteristics of pumpkin were studied in a lab-scale tray dryer, using hot air temperatures of 55, 60 and 65 °C and 2, 3 and 4 mm slice thickness at a constant air...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Walailak University
2011-11-01
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| Col·lecció: | Walailak Journal of Science and Technology |
| Matèries: | |
| Accés en línia: | http://wjst.wu.ac.th/index.php/wjst/article/view/23 |
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