Development of an intermittent drying process of onion
This study was carried out to develop an intermittent energy-saving drying process that best preserves the quality attributes of the onion. Onion slices, 5 mm thick were dried at 45, 55 and 65°C under air flow rates of 20, 24 and 28 dm3/s. The first critical drying time determined was between 0.75 a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2017.1422225 |