Convective hot air drying of grapes: drying kinetics, mathematical modeling, energy, thermal analysis
Author:
Publisher
Springer Science and Business Media LLC
Subject
Physical and Theoretical Chemistry,Condensed Matter Physics,Polymers and Plastics,Materials Chemistry
Link
https://link.springer.com/content/pdf/10.1007/s10973-023-12195-0.pdf
Reference70 articles.
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2. EL-Mesery HS, Elabd MA. Effect of microwave, infrared, and convection hot-air on drying kinetics and quality properties of okra pods. Int J Food Eng. 2021;17:909.
3. Çağlar A, Toğrul İT, Toğrul H. Moisture and thermal diffusivity of seedless grape under infrared drying. Food Bioprod Process. 2009;87:292–300.
4. Ngamwonglumlert L, Devahastin S. Microstructure and its relationship with quality and storage stability of dried foods. Oxford: Woodhead Publishing; 2018. p. 139–59.
5. Okunola AA, Adekanye TA, Idahosa E. Energy and exergy analyses of okra drying process in a forced convection cabinet dryer. Res Agric Eng. 2021;67:8–16.
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