Effect of microwave assisted hot-air drying temperatures on drying kinetics of dried black gram papad (Indian snack food)
| Autor: | Gaikwad, Pratik S, Sunil, C.K., Negi, Aditi, Pare, Akash |
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| Zdroj: | Applied Food Research; December 2022, Vol. 2 Issue: 2 |
| Abstrakt: | •MAHD at varying temperatures showed best drying characteristics of black gram papad.•MAHD consume less drying time compared to conventional drying methods.•Weibull distribution model has the best fit for drying black gram papad using MAHD.•MAHD helps to evaporate moisture as quick as increase in the drying temperature. |
| Databáze: | Supplemental Index |
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