Modeling Drying Characteristics of Hawthorn Fruit under Microwave-Convective Conditions
Author:
Affiliation:
1. Department of Biosystems Engineering; Faculty of Agriculture, Bu-Ali Sina University; Hamedan 6517833131 Iran
2. Young Researchers Club, Sardasht Branch; Islamic Azad University; Sardasht West Azarbaijan Iran
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12226/fullpdf
Reference58 articles.
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2. Influence of drying conditions on the effective moisture diffusivity, energy of activation and energy consumption during the thin-layer drying of berberis fruit (Berberidaceae);Aghbashlo;Energy Convers. Manag.,2008
3. Performance analysis of drying of carrot slices in a semi-industrial continuous band dryer;Aghbashlo;J. Food Eng.,2009
4. Microwave drying kinetics of tomato pomace: Effect of osmotic dehydration;Al-Harahsheh;Chem. Eng. Process.,2009
5. Energy consumption and colour characteristics of nettle leaves during microwave vacuum and convective drying;Alibas;Biosyst. Eng.,2007
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