Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato

This study aimed to evaluate the effects of temperature, time, and thickness of tomatoes fruits during adiabatic drying process. Dehydration, a simple and inexpensive process compared to other conservation methods, is widely used in the food industry in order to ensure a long shelf life for the prod...

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Detalles Bibliográficos
Autores principales: Correia, A. F. K., Loro, A. C., Zanatta, S., Spoto, M. H. F., Vieira, T. M. F. S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745559/
https://www.ncbi.nlm.nih.gov/pubmed/26904666
http://dx.doi.org/10.1155/2015/970724

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745559/
https://www.ncbi.nlm.nih.gov/pubmed/26904666
http://dx.doi.org/10.1155/2015/970724

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