## Abstract **BACKGROUND:** The drying rate of vegetables is limited by internal moisture diffusion and convective transport mechanisms. The increase of drying air temperature leads to faster water mobility; however, it provokes quality loss in the product and presents a higher energy demand. There
โฆ LIBER โฆ
STUDIES of WATER TRANSPORT PHENOMENA DURING POTATO-DRYING
โ Scribed by INGRID LAMBERG
- Book ID
- 111338597
- Publisher
- John Wiley and Sons
- Year
- 1988
- Tongue
- English
- Weight
- 466 KB
- Volume
- 10
- Category
- Article
- ISSN
- 0145-8876
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