Influence of infrared intensity and air temperature on energy consumption and physical quality of dried apple using hybrid dryer
Apple slices were dried in a hybrid infrared-convective dryer. An experimental design was applied to analyse drying kinetics due to the effect of infrared intensity and air temperature. Apple slices that were either 2 mm thick were dried by the infrared intensity of 0.15, 0.2 and 0.3 W/cm2 with a co...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-10-01
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| Series: | Case Studies in Thermal Engineering |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2214157X21005281 |