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Study on kinetics of flow characteristics in hot air drying of pineapple
The aim was to evaluate the kinetic parameters, total color differences (∆E*) and browning index differences (∆BI) of air flow pineapple drying. The experiments were performed on air temperatures at 60 and 70 °C, and air velocities at 1.5 and 2.0 m/s. The kinetic parameter (k) increased when air tem...
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| Pubblicato in: | Food Sci Biotechnol |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer Singapore
2018
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6085240/ https://ncbi.nlm.nih.gov/pubmed/30263834 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0357-6 |
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