Dimensionless modeling of thin layer drying process of Aloe vera gel
This research, presents mathematical modeling of drying process of Aloe vera slices with dimensions of 7×4×0.5±0.1 cm. Peeled Aloe vera slices with the initial moisture content of 5750% (d.b) were osmosed for 5 hours in NACL solution of 10% and temperature of 40 °C at a constant solution to fruit ra...
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| Format: | Article |
| Language: | English |
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Ferdowsi University of Mashhad
2016-07-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Online Access: | https://ifstrj.um.ac.ir/article_35459_aeb706b6ef4fe6cece02d69463377b13.pdf |