Simultaneous time-temperature-thickness superposition theoretical and statistical modelling of convective drying of guava
Modelling studies of guava drying and quality are presented using theoretical and statistical models by varying temperature from 55 to 75 °C and slice thickness from 3 to 9 mm. The quality of dried fruit was measured for its water activity, colour, vitamin C, and texture. The superposition technique...
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| Main Authors: | , , |
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| Format: | Article |
| Published: |
Springer
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/35383/ http://link.springer.com/article/10.1007%2Fs13197-013-0923-0 |
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