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Thin layer drying of tomato slices
The hot air convective drying characteristics of blanched tomato (Lycopersicon esculantum L.) slices have been investigated. Drying experiments were carried out at four different temperatures (50, 60, 65 and 70 °C). The effect of drying temperatures on the drying behavior of the tomato slices was ev...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer-Verlag
2011
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3671039/ https://ncbi.nlm.nih.gov/pubmed/24425966 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0397-x |
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