Effect of Drying Temperature on the Chemical Properties and Diffusivity of belimbi (averrhoa belimbi)

Effect of Drying Temperature on the Chemical Properties and Diffusivity of belimbi (averrhoa belimbi)

In recent years, many dried fruit products have been developed in response to a strong demand by the customer. This type of fruit has a different composition and hence different moisture diffusivity (D). During drying, Fick's Law of diffusion, which describes the movement of liquid water was us...

Full description

Bibliographic Details
Main Authors: De Padova I.P (Author), Jamil, N. (Author), Le Lay G.L (Author), Nursabrina (Author), Rasmani, K.A (Author), Shahari, N. (Author), Solov'yov A.V (Author), Suraud E. (Author), Vagenas E.C (Author), Varga K. (Author), Vlachos D.S (Author)
Format: Article
Language:English
Published: Institute of Physics Publishing 2015
Subjects:
Air temperature
Anti-oxidant activities
Antioxidants
Chemical properties
Diffusion
Drying
Drying characteristics
Drying temperature
Fick's law of diffusion
Fick's laws
Fruits
Heat transfer
Mass and heat transfers
Moisture diffusivity
Separation of variables
Online Access:View Fulltext in Publisher
View in Scopus

Internet

View Fulltext in Publisher
View in Scopus

Similar Items