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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2019
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| Materias: | |
| 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 |