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...
| Main Authors: | , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Asian Academic Research Associates
2018
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| Subjects: | |
| Online Access: | https://www.asianacademicresearch.org/2015_abstract/october_md_2015/10.pdf http://hdl.handle.net/20.500.12123/4119 |
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