Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices

Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and c...

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Detalles Bibliográficos
Autores principales: Senadeera, Wijitha, Adiletta, Giuseppina, Önal, Begüm, Di Matteo, Marisa, Russo, Paola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022415/
https://www.ncbi.nlm.nih.gov/pubmed/31963701
http://dx.doi.org/10.3390/foods9010101

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022415/
https://www.ncbi.nlm.nih.gov/pubmed/31963701
http://dx.doi.org/10.3390/foods9010101

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