Mathematical Modeling of Fresh Green Pepper (Capsicum L.) Dried at Different Powers in Microwave Oven
In this research, fresh green peppers were dried in a kitchen microwave oven at 600W, 700W and 800W. The drying curves of the study were compared with 5 different thin layer drying models in the literature. The changes in the moisture values of the samples against time were expressed graphically. R2...
| Váldodahkki: | |
|---|---|
| Materiálatiipa: | Artihkal |
| Giella: | English |
| Almmustuhtton: |
Turkish Science and Technology Publishing (TURSTEP)
2022-12-01
|
| Ráidu: | Turkish Journal of Agriculture: Food Science and Technology |
| Fáttát: | |
| Liŋkkat: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5625 |