Dehydration of infrared ginger slices: heat and mass transfer coefficient and modeling

Dehydration of infrared ginger slices: heat and mass transfer coefficient and modeling

ABSTRACT Dehydration of plant products extends its shelf life and reduces its mass and volume, which increases transport and storage efficiency and adds value to food. However, it is an intensive process in energy and time, making necessary the search for more efficient technologies, Thus, this stud...

Full description

Bibliographic Details
Main Authors: Paulo Cesar Corrêa, Fernanda Machado Baptestini, Juliana Soares Zeymer, Marcos Eduardo Viana de Araujo, Rita Cristina Pereira de Freitas, Rildo Araujo Leite
Format: Article
Language:English
Published: Universidade Federal de Lavras 2019-05-01
Series:Ciência e Agrotecnologia
Subjects:
Henderson e Pabis modificado
radiação
teor de água
Zingiber officinale.
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542019000100400&lng=en&tlng=en

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542019000100400&lng=en&tlng=en

Similar Items