Effects of solar tunnel drying zones and slice thickness on the drying characteristics of taro ( Colocasia esculenta (L.) Schott) slice
Author:
Affiliation:
1. Department of Postharvest Management, College of Agriculture and Veterinary Medicine Jimma University Jimma Ethiopia
2. Department of Horticulture, Faculty of Agriculture Mizan Tepi University Mizan Tape Ethiopia
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3175
Reference27 articles.
1. Evaluation of drying temperature on proximate, thermal and physical properties of cocoyam flour;Ajala A. S.;Global Journal of Engineering, Design & Technology,2014
2. Influence of the drying conditions on the drying constants and moisture diffusivity during the thin-layer drying of figs
3. The Particle Size and Thermal Properties of Flour from three Plantain (Musa Paradisiaca) Cultivars Grown in Nigeria
4. Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour
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1. Efficient Production of High-Quality Infrared-Assisted Spouted Bed-Dried Areca taro Based on the Drying Temperature and Cutting Size Control;Foods;2024-01-14
2. Harmonizing Drying Time, Layer Thickness, and Drier Zones for Drying Kinetics: Quality and Safety of Solar Tunnel-Dried Wet-Processed Parchment Coffee (Coffea arabica L.);International Journal of Food Science;2023-09-14
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