Based on quality, energy consumption selecting optimal drying methods of mango slices and kinetics modelling

Mangoes have a short shelf life because of their high-water content. This study aimed to compare the effect of three drying methods (HAD, FIRD and VFD) on mango slices to improve product quality and reduce costs. Mangoes were dried at various temperatures (50, 60, 70 °C) with different slice thickne...

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Detalles Bibliográficos
Autores principales: Lin, Qiongni, Zong, Xinyan, Lin, Huixia, Huang, Xiaojun, Wang, Junqiao, Nie, Shaoping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9945624/
https://www.ncbi.nlm.nih.gov/pubmed/36845479
http://dx.doi.org/10.1016/j.fochx.2023.100600

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9945624/
https://www.ncbi.nlm.nih.gov/pubmed/36845479
http://dx.doi.org/10.1016/j.fochx.2023.100600

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