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Drying Kinetics and Colour Change of Mango Slices as Affected by Drying Temperature and Time
by: shinta, 6 pagesThin-layer drying behaviour of mango slices (var. Kent) was investigated in a laboratory scale dryer, using heated ambient air temperatures of 60, 70 and 80°C at a constant air velocity of ...
Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.)
by: shinta, 10 pagesThe objective of this research is to evaluate drying methods that have the potential of adding value to green asparagus especially for use as ingredient in instant foods or as a nutraceutical ...
