Mathematical model for prediction of moisture content in jalapeño pepper (Capsicum frutescens)
A model to predict the moisture content in jalapeño peppers (Capsicum frutescens) has been presented. Theproduct was dried under five drying temperatures (50, 60, 70, 80 and 95ºC), and these experiments provided data formodel formulation. Analysis of the simulated results have indicated that there a...
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| Veröffentlicht in: | Ciencia y Tecnología Alimentaria |
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| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2004
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| Schlagworte: | |
| Online-Zugang: | https://www.redalyc.org/articulo.oa?id=72440301 |
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