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|Title:||Thermal dehydration methods for fruits and vegetables|
|Citation:||Zhao, L., Li, J., Pan, Y., Chen, G., Mujumdar, A.S. (2005). Thermal dehydration methods for fruits and vegetables. Drying Technology 23 (9-11) : 2249-2260. ScholarBank@NUS Repository. https://doi.org/10.1080/07373930500212768|
|Abstract:||This paper presents the results of laboratory thermal drying of some vegetables and fruits including konjak, hawthorn, apple, vegetable seeds, garlic slices, bullion vegetable, and jujube. Different materials require different drying equipment and operating conditions as discussed in this article. The results are believed to be helpful for the selection and design of industrial dryers and the choice of appropriate operating conditions in processing these and similar materials. Copyright © 2005 Taylor & Francis, Inc.|
|Source Title:||Drying Technology|
|Appears in Collections:||Staff Publications|
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