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Effect of Ultrasonic Pretreatment on Melon Drying and Computational Fluid Dynamic Modelling of Thermal Profile
Research background: Drying is one of the most traditional processes of food preservation. Optimizing the process can result in a competitive product on the market regarding its price and quality. A common method in use as a pretreatment to drying is ultrasound. The goal of this work is to analyze d...
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| 出版年: | Food Technol Biotechnol |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
University of Zagreb Faculty of Food Technology and Biotechnology
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7821775/ https://ncbi.nlm.nih.gov/pubmed/33505201 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.58.04.20.6813 |
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