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Thin layer drying curves for shredded breadfruit (Artocarpus altilis)
A chart relating temperature and velocity to the drying time of single layered shredded breadfruit, Artocarpus altilis, is presented. Breadfruit, which can be dried and ground into gluten‐free flour, was placed on screens in a controlled drying chamber. A design of experiment based on the independen...
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| Publicat a: | J Food Process Preserv |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5655707/ https://ncbi.nlm.nih.gov/pubmed/29104330 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/jfpp.13146 |
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