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<b>Comparison of the microwave drying kinetics of culture and natural asparagus

Asparagus (Officinalis kültür or Acutifolius natural) is an healthy food, which can be cooked or eaten raw. In this study, the microwave drying kinetics along with the color evaluation and volumetric decrease values of culture and natural asparagus are studied. For culture and natural asparagus the...

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Principais autores: Azmi Seyhun Kipcak, Osman Ismail
Format: Artigo
Sprog:Português
Udgivet: Universidade Estadual de Maringá 2018-07-01
Serier:Acta Scientiarum: Technology
Fag:
activation energy
asparagus
color analysis
effective moisture diffusivity
microwave drying
volume decrease.
Online adgang:http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39922
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