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Combined infrared-vacuum drying of pumpkin slices
Infrared-vacuum dehydration characteristics of pumpkin (Cucurbita moschata) were evaluated in a combined dryer system. The effects of drying parameters, infrared radiation power (204–272 W), system pressure (5–15 kPa), slice thickness (5 and 7 mm) and time (0–220 min) on the drying kinetics and char...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2016
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4921089/ https://ncbi.nlm.nih.gov/pubmed/27407204 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2212-1 |
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