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Microwave and convective drying kinetics and thermal properties of orange slices and effect of drying on some phytochemical parameters
We dried the orange slices massed 100 ± 0.10 g from the initial moisture content of 6.97 ± 0.02 kg (water) kg(DM)(−1) to the final moisture ones of 0.12 ± 0.01 kg (water) kg(DM)(−1) using two different drying methods defined as convective drying at 50, 75, 100, and 125 °C along with microwave drying...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer International Publishing
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8605938/ https://www.ncbi.nlm.nih.gov/pubmed/34840521 http://dx.doi.org/10.1007/s10973-021-11108-3 |