The Study on Drying Characteristics and Models of Garlic
碩士 === 國立中興大學 === 農業機械工程學系 === 87 === This study mainly used air with six temperatures 25, 32, 35, 38, 40 and 45℃ to process the drying tests of garlic. The experimental results show that the condition to determine the moisture content of garlic is 130℃ and 72 hours of dehydration. The best drying t...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1999
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| Online Access: | http://ndltd.ncl.edu.tw/handle/02967152457025077685 |