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Temperature, microwave power and pomace thickness impact on the drying kinetics and quality of carrot pomace
This study investigated the effect of air temperature, microwave power, and pomace thickness on the drying kinetics and quality of dried carrot pomace. The study established that the drying of carrot pomace occurs in the falling rate period, suggesting that drying was driven by molecular diffusion....
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
PAGEPress Publications
2019-04-01
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| Colecção: | Journal of Agricultural Engineering |
| Assuntos: | |
| Acesso em linha: | https://www.agroengineering.org/index.php/jae/article/view/872 |
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