Drying Kinetics of Cassava Chips (Manihot esculenta crantz) in Microwave

Drying cassava chips (Manihot esculenta crantz) to 0.4cm thick was made in a microwave oven; the effect of power, diameter and weight of the chips was evaluated using an experimental design completely randomized factorial arrangement 33 corresponding to the categorical variable with three power leve...

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Vydáno v:Revista Técnica de la Facultad de Ingeniería, Universidad del Zulia
Hlavní autoři: Carlos García Mogollón, Angélica Torregroza Espinosa, Mauricio Sierra Bautista
Médium: Artigo
Jazyk:Inglês
Vydáno: Universidad del Zulia 2016
Témata:
Ingeniería
power
activation energy
Modelling of drying
effective diffusivity
On-line přístup:https://www.redalyc.org/articulo.oa?id=605767269003
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