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Mathematical modelling of infrared‐dried kiwifruit slices under natural and forced convection
In this work, the effect of the radiation intensity, slice thickness, and the distance between slices and infrared lamps under natural drying air and the effect of slice thickness and air velocity under forced drying air on the moisture diffusion characteristics and the drying rate of kiwifruit slic...
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| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6848828/ https://ncbi.nlm.nih.gov/pubmed/31763009 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1212 |
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