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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...

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Detalles Bibliográficos
Autores principales: Boutelba, I., Zid, S., Glouannec, P., Magueresse, A., Youcef-ali, S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2018
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

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