Study the effect of different pretreatments on thin layer drying of grape and the color of obtained raisin
The purpose of this research was to study the effect of thin layer drying conditions (temperature at three levels of 60,70, and 80 <sup>o</sup>C, air velocity at two levels of 1/5 and 2/5 m/s, and four pretreatments including potassium carbonate and Paksan drying oil, olive oil, hot wate...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2015-05-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_66588_d5751f23e276de58b01e5ce235c185cc.pdf |