Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Essohouna Takougnadi"'
Publikováno v:
Cogent Food & Agriculture, Vol 4, Iss 1 (2018)
This study was carried out to develop an intermittent energy-saving drying process that best preserves the quality attributes of the onion. Onion slices, 5 mm thick were dried at 45, 55 and 65°C under air flow rates of 20, 24 and 28 dm3/s. The first
Externí odkaz:
https://doaj.org/article/401bba041a3e481794df9ac189b52bc3
Publikováno v:
SSRN Electronic Journal.
This work has aimed to determine the conditions of energy efficiency that best preserve a good nutritional and organoleptic quality of the product during the drying process. For this purpose, banana slices 5 mm thick were dried at temperatures of 45,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5918159105accba66c65768b3570f8b
https://doi.org/10.2139/ssrn.3268955
https://doi.org/10.2139/ssrn.3268955