Comparison between continuous and intermittent drying of whole bananas using empirical and diffusion models to describe the processes

Published 2015 View Full Article

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Title
Comparison between continuous and intermittent drying of whole bananas using empirical and diffusion models to describe the processes
Authors
Keywords
Savings in time, Product quality, Smaller stresses, Drying models
Journal
JOURNAL OF FOOD ENGINEERING
Volume 166, Issue -, Pages 230-236
Publisher
Elsevier BV
Online
2015-06-11
DOI
10.1016/j.jfoodeng.2015.06.018

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