A carregar...
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...
Na minha lista:
| Publicado no: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2018
|
| Assuntos: | |
| Acesso em linha: | 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 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|