PROPRIEDADES FÍSICAS DOS FRUTOS DE AMENDOIM DURANTE A SECAGEM
The present work was accomplished with the objective of evaluating the drying effect on the peanut fruits physical properties. Peanut fruits with an initial moisture content of 0.63 decimal db were dried with a temperature of 40 ºC. Bulk density, true density, porosity, thousand - grain weight, sp...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal Rural do Semi-Árido
2015-01-01
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| Series: | Revista Caatinga |
| Online Access: | http://www.redalyc.org/articulo.oa?id=237142689019 |