EFFECT OF PRE-TREATMENT AND AIR TEMPERATURE ON DRYING KINETICS AND QUALITY OF JERUSALEM ARTICHOKE
The effect of pre-treatment and air temperature on the drying kinetics and some quality criteria of Jerusalem artichoke were investigated. The pre-treated and untreated of Jerusalem artichoke slices were dried in a cabinet dryer at temperatures of 60, 70 and 80 °C. It was found that air temperature...
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2018-12-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201804&vol=4&aid=4795 |