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Experimental data on convective drying of potato samples with different thickness
A laboratory setup is developed to examine the characteristics of convective drying of a moist potato sample. The thickness effect (5, 10 and 15 mm) of product on heat and mass transfer during potato drying was presented. Potato samples were dried at temperature of 51 °C and air velocity of 1 m s(−1...
| 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/PMC5998751/ https://www.ncbi.nlm.nih.gov/pubmed/29904658 http://dx.doi.org/10.1016/j.dib.2018.04.065 |