Influence of temperature on ‘Rojo Brillante’ persimmon drying. Quality characteristics and drying kinetics
A physico-chemical characterization and drying kinetics study was performed for whole ‘Rojo Brillante’ persimmon subjected to hot-air drying at 35 ᵒC, 40 ᵒC and 45 ᵒC. Fruit was dried until a moisture content of 30 g water/100 g product, which is required to be considered dried persimmon. This moist...
| Main Authors: | , , , , |
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| Format: | article |
| Language: | Inglés |
| Published: |
Elsevier
2024
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| Subjects: | |
| Online Access: | https://hdl.handle.net/20.500.11939/8963 https://www.sciencedirect.com/science/article/pii/S0023643824001816?via%3Dihub |
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