Thin-layer drying characteristics, modeling and quality attributes of tomato slices dried with infrared radiation heating
An Infrared dryer was used to examine the drying of tomato slices. In this investigation, the influence of infrared radiation (IR) on the rate of drying, physical quality, energy combustion of tomato was estimated at three different levels of intensity at 0.15, 0.20, and 0.35 W/cm² under different a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Uberlândia
2022-08-01
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| Series: | Bioscience Journal |
| Subjects: | |
| Online Access: | https://seer.ufu.br/index.php/biosciencejournal/article/view/42303 |