Microwave drying kinetics of banana (Luvhele Spp)
Bananas (Musa spp) are tropical fruits with high moisture and low acid content. Drying is necessary to reduce their water activity, prevent microbial spoilage, reduce weight, decreases packaging, handling and transportation costs. This study investigates the microwave drying kinetics of thin layer L...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2014-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2014/1821-44871402068O.pdf |