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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...
Gardado en:
| Publicado en: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2013
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| Assuntos: | |
| Acceso en liña: | 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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