Modelling the dehydration kinetics of four onion varieties in an oven and a solar greenhouse

Modelling the dehydration kinetics of four onion varieties in an oven and a solar greenhouse

The Oven drying kinetics mathematical modelling of four Senegalese onion varieties is carried out in the temperature range from 50 °C to 70 °C.The R2 (dispersion test) and the χ2 (fit test) between the experimental data and the values predicted by the models show that whatever the temperature and th...

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Bibliographic Details
Main Authors: Ngoné Fall Beye, Cheikhou Kane, Nicolas Ayessou, Cheikh Mouhamed Fadel Kebe, Cheikh Talla, Codou Mar Diop, Abdou Sène
Format: Article
Language:English
Published: Elsevier 2019-09-01
Series:Heliyon
Subjects:
Food science
Food engineering
Food technology
Food quality
Food processing
Modelling
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844019360906

Internet

http://www.sciencedirect.com/science/article/pii/S2405844019360906

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