Sweet cherry (Prunus avium L.) vacuum drying: Kinetics modelling and textural properties
Sweet cherries (Prunus avium L.) were vacuum dried at different temperatures in the range between 50 and 70ºC and different pressures between 20 and 200 mbar. Seven mathematical models (Henderson-Pabis, Modified Henderson-Pabis, Simplified Fick’s diffusion, Peleg, Logarithmic, Two term and...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Association of Chemical Engineers of Serbia
2020-01-01
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Series: | Hemijska Industrija |
Subjects: | |
Online Access: | http://www.doiserbia.nb.rs/img/doi/0367-598X/2020/0367-598X2005293V.pdf |