Improving the process of dehydration uchuva
<p>In the drying of food is essential to know the time required to achieve the dry bulb temperature, with the goal of reducing energy consumption without affecting product quality. Appropriate estimate is required to determine in advance the heat transfer coefficient by forced convection betwe...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Universidad Nacional Abierta y a Distancia
2009-08-01
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| Series: | Publicaciones e Investigación |
| Subjects: | |
| Online Access: | http://hemeroteca.unad.edu.co/index.php/publicaciones-e-investigacion/article/view/567 |