Mathematical simulation of heat and mass transfer in convectional drying of carrot, pretreated by ultrasound and microwave
Introduction Drying foods, fruits and vegetables is a suitable method to reduce post-harvest losses of the crops. Drying is considered as a simultaneous heat and mass transfer process. Various physical, chemical and nutritional changes occur during drying of foods and are affected by a number o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Ferdowsi University of Mashhad
2017-05-01
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| Series: | Journal of Agricultural Machinery |
| Subjects: | |
| Online Access: | https://jame.um.ac.ir/index.php/jame/article/view/38881 |