Modelling the dehydration kinetics of four onion varieties in an oven and a solar greenhouse

The Oven drying kinetics mathematical modelling of four Senegalese onion varieties is carried out in the temperature range from 50 °C to 70 °C. The R(2) (dispersion test) and the χ(2) (fit test) between the experimental data and the values predicted by the models show that whatever the temperature a...

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Detalles Bibliográficos
Autores principales: Beye, Ngoné Fall, Kane, Cheikhou, Ayessou, Nicolas, Kebe, Cheikh Mouhamed Fadel, Talla, Cheikh, Diop, Codou Mar, Sène, Abdou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6819799/
https://www.ncbi.nlm.nih.gov/pubmed/31687547
http://dx.doi.org/10.1016/j.heliyon.2019.e02430

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6819799/
https://www.ncbi.nlm.nih.gov/pubmed/31687547
http://dx.doi.org/10.1016/j.heliyon.2019.e02430

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