Convective, vacuum and microwave drying kinetics of mallow leaves and comparison of color and ascorbic acid values of three drying methods
Author:
Affiliation:
1. Uludag University, Turkey
2. Cukurova University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v34n2/aop_cta_6306.pdf
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3. Microwave, vacuum, and air drying characteristics of collard leaves;Alibas, I.;Drying Technology,,2009
4. Drying of black cumin (Nigella sativa) in a microwave assisted drying system and modeling using extreme learning machine;Balbay, A.;Energy,,2012
5. An investigation of drying process of shelled pistachio in a newly designed fixed bed dryer system by using artificial neural network;Balbay, A.;Drying Technology,,2011
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