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Effect of blanching on thin layer drying kinetics of aonla (Emblica officinalis) shreds
The effect of hot water blanching treatment on thin layer drying kinetics of aonla shreds was studied at drying air temperatures of 50, 55 and 60 °C with the air velocity of 1.2 m/s. The drying time decreased with the increase in air temperature and blanching. The drying process was observed in fall...
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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2012
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4062682/ https://ncbi.nlm.nih.gov/pubmed/24966422 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0634-y |
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