Optimization and quality evaluation of infrared‐dried kiwifruit slices
Abstract Infrared drying characteristics of kiwifruits under natural and forced drying air convection with different conditions were investigated. An experimental study along with statistical analysis aimed to evaluate quality characteristics of infrared‐dried kiwifruit slices, in terms of drying ti...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-02-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1253 |