Modelling the Thin-Layer Drying Kinetics of Untreated and Blanch-Osmotic Pre-treated Tomato Slices
The objective of this study was to investigate the effect of pre-treatment and drying temperature on the drying kinetics and nutritional quality of tomato (Lycopersicon esculantum L.) under hot air drying. Tomato samples were blanched at 80oC and osmotically dehydrated using 20% w/w sodium chloride...
Main Author: | Samuel Enahoro Agarry |
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Format: | Article |
Language: | English |
Published: |
Turkish Science and Technology Publishing (TURSTEP)
2016-10-01
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Series: | Turkish Journal of Agriculture: Food Science and Technology |
Subjects: | |
Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/774 |
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