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Parboiled Paddy Drying with Different Dryers: Thermodynamic and Quality Properties, Mathematical Modeling Using ANNs Assessment
The effect of hybrid infrared-convective (IRC), microwave (MIC) and infrared-convective-microwave (IRCM) drying methods on thermodynamic (drying kinetics, effective moisture diffusivity coefficient (D(eff)), specific energy consumption (SEC)) and quality (head rice yield (HRY), color value and light...
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| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7023440/ https://ncbi.nlm.nih.gov/pubmed/31941076 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9010086 |
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