Effect of perforation on drying kinetics of Rosa rubiginosa fruits
The effect of perforation and drying air operating variables on drying kinetics of Rosa rubiginosa fruits was investigated. Before drying, half the fruit sample was perforated in order to speed up the drying process. Samples were dried at air temperatures: 60, 70, and 80ºC, air velocity: 1 m/s and 5...
| Autores principales: | , , |
|---|---|
| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Asian Academic Research Associates
2018
|
| Materias: | |
| Acceso en línea: | https://www.asianacademicresearch.org/2015_abstract/october_md_2015/10.pdf http://hdl.handle.net/20.500.12123/4119 |
Ejemplares similares: Effect of perforation on drying kinetics of Rosa rubiginosa fruits
- Rehydration of Rosa rubiginosa Fruits Dried with Hot Air
- Effects of pretreatments in convective dehydration of Rosehip (Rosa eglanteria)
- Calculation of the effective diffusion coefficients in drying of chemical and mechanical pretreated Rosehip Fruits (Rosa eglanteria L.) with selected mass transfer models
- Recopilación bibliográfica sobre producción, manejo y usos de plantas de rosa
- Control mecánico de Rosa Mosqueta en un establecimiento ganadero del paraje Mallín Ahogado, El Bolsón (Río Negro)
- Screening de malezas como reservorio de virus de rosa en viveros de la zona de San Pedro, Buenos Aires, Argentina