Influence of process parameters on the energy requirements and dried sliced tomato quality
Abstract This study presents the effects of process parameters on the energy demand for drying and quality indices of dried tomato slices. The experiment was designed and analyzed with the Box‐Behnken method of Design Expert and conducted for drying 1800 g batch of a local variety of tomatoes with a...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-02-01
|
| Series: | Engineering Reports |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/eng2.12123 |