Drying kinetics and thermodynamic properties of guava peel
ABSTRACT: The drying agroindustrial products is used to preserve the sensory and nutritional quality and to reduce the biological activity, preventing deterioration and loss of commercial value. The objective was to study the mathematical modeling Guava bark drying to obtain flour and to determine a...
Main Authors: | , , , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Universidade Federal de Santa Maria
2024-04-01
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Series: | Ciência Rural |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782024000800752&lng=en&tlng=en |