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Kinetics and mathematical modeling of infrared thin-layer drying of garlic slices
Drying of garlic slices in thin-layer have been studied with Infrared (IR) at 0.075, 0.15, 0.225 and 0.3 W cm(−2) radiation intensity and 0.75 and 1.25 m s(−1) air flow velocity. The results showed increasing in drying rate and decreasing at the time of drying with decreasing air flow velocity and i...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5815985/ https://www.ncbi.nlm.nih.gov/pubmed/29472787 http://dx.doi.org/10.1016/j.sjbs.2017.06.011 |