Rehydration of Rosa rubiginosa Fruits Dried with Hot Air
The effect of perforation, drying temperature, and rehydration temperature on the rehydration kinetics of Rosa rubiginosa fruits was investigated. Before drying, half of the fruit sample was perforated three times at equidistant points along the equatorial plane of the fruit, in order to speed up th...
| Main Authors: | , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
Taylor & Francis
2019
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| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/abs/10.1080/07373937.2014.981638 http://hdl.handle.net/20.500.12123/4932 https://doi.org/10.1080/07373937.2014.981638 |
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