The effect of pre-treatment and drying temperatures on energy consumption and quality characteristics in drying of lemon (Citrus limon L.) slices

Author:

Aksüt Burcu,Polatcı Hakan,Taşova MuhammedORCID

Publisher

Springer Science and Business Media LLC

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics,Polymers and Plastics,Materials Chemistry

Reference51 articles.

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2. Akpınar-Kavak E, Bicer Y, Çetinkaya F. Modelling of thin layer drying of parsley leaves in a convective dryer and under the open sun. J Food Eng. 2005;75(3):315–308.

3. Alemrajabi AA, Rezaee F, Mirhosseini M, Esehaghbeygi A. Comparative evaluation of the effects of the electrohydrodynamic, oven, and ambient air on carrot cylindrical slices during the drying process. Dry Technol. 2012;30:96–88.

4. Alkaç SP, Boran K, Aktaş M, Tokdemir M. Experimental analysis of sliced lemon drying in infrared dryer which is supported with heat pump. Gazi J Eng Sci. 2019;5(2):137–128.

5. Beigi M. Energy efficiency and moisture diffusivity of apple slices during convective drying. Food Sci Technol. 2016;6(1):154–150.

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