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Hot air drying characteristics of mango ginger: Prediction of drying kinetics by mathematical modeling and artificial neural network

Mango ginger (Curcuma amada) was dried in a through-flow dryer system at different temperatures (40–70 °C) and air velocities (0.84 – 2.25 m/s) to determine the effect of drying on drying rate and effective diffusivity. As the temperature and air velocity increased, drying time significantly decreas...

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Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:J Food Sci Technol
Egile Nagusiak: Murthy, Thirupathihalli Pandurangappa Krishna, Manohar, Balaraman
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Springer India 2013
Gaiak:
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC4252463/
https://ncbi.nlm.nih.gov/pubmed/25477637
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-0941-y
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