<b>Comparison of the microwave drying kinetics of culture and natural asparagus

Asparagus (Officinalis kültür or Acutifolius natural) is an healthy food, which can be cooked or eaten raw. In this study, the microwave drying kinetics along with the color evaluation and volumetric decrease values of culture and natural asparagus are studied. For culture and natural asparagus the...

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Bibliographic Details
Published in:	Acta Scientiarum: Technology
Main Authors:	Azmi Seyhun Kipcak, Osman Ismail
Format:	Article
Language:	Portuguese
Published:	Universidade Estadual de Maringá 2018-07-01
Subjects:	activation energy asparagus color analysis effective moisture diffusivity microwave drying volume decrease.
Online Access:	http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39922

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