The Influence of Foaming Agent and Cake Thickness on the Drying Process Tomatoes Using a Tray Dryer
Moisture content of tomato (Licopersicon esculentum Mill.) is very high, so easily damaged due to physical impact, enzyme and microbes activity. Further processing is necessary in order to improve shelf life, one way is drying method. This work studied the effect of foaming agent and cake thickness...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Diponegoro University
2018-09-01
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| Series: | Reaktor |
| Online Access: | https://ejournal.undip.ac.id/index.php/reaktor/article/view/16495 |