Drying characteristics and sorption isotherm of tomato slices
CT Akanbi, RS Adeyemi, A Ojo - Journal of food engineering, 2006 - Elsevier
The drying behaviour of tomato slices was investigated at 45, 60 and 75° C. Three falling
rate periods were observed with diffusion coefficients in the range 3.72–12.27× 10− 9m2s …
rate periods were observed with diffusion coefficients in the range 3.72–12.27× 10− 9m2s …
Drying characteristics and sorption isotherm of tomato slices
CT Akanbi, RS Adeyemi, A Ojo - Journal of Food Engineering, 2006 - infona.pl
The drying behaviour of tomato slices was investigated at 45, 60 and 75° C. Three falling
rate periods were observed with diffusion coefficients in the range 3.72–12.27× 10− 9 m 2 s …
rate periods were observed with diffusion coefficients in the range 3.72–12.27× 10− 9 m 2 s …
Drying characteristics and sorption isotherm of tomato slices.
CT Akanbi, RS Adeyemi, A Ojo - 2006 - cabidigitallibrary.org
The drying behaviour of tomato slices was investigated at 45, 60 and 75° C. Three falling
rate periods were observed with diffusion coefficients in the range 3.72-12.27× 10-9 m2 s-1 …
rate periods were observed with diffusion coefficients in the range 3.72-12.27× 10-9 m2 s-1 …
[PDF][PDF] Drying characteristics and sorption isotherm of tomato slices
CT Akanbi, RS Adeyemi, A Ojo - Journal of Food Engineering, 2006 - academia.edu
The drying behaviour of tomato slices was investigated at 45, 60 and 75 C. Three falling rate
periods were observed with diffusion coefficients in the range 3.72–12.27· 10À9 m2 sÀ1 …
periods were observed with diffusion coefficients in the range 3.72–12.27· 10À9 m2 sÀ1 …
[引用][C] Drying characteristics and sorption isotherm of tomato slices
C TAIWO AKANBI, RS ADEYEMI… - Journal of food …, 2006 - pascal-francis.inist.fr
Drying characteristics and sorption isotherm of tomato slices CNRS Inist Pascal-Francis CNRS
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Pascal and Francis Bibliographic Databases Simple search Advanced search Search by …
[PDF][PDF] Drying characteristics and sorption isotherm of tomato slices
CT Akanbi, RS Adeyemi, A Ojo - Journal of Food Engineering, 2006 - academia.edu
The drying behaviour of tomato slices was investigated at 45, 60 and 75 C. Three falling rate
periods were observed with diffusion coefficients in the range 3.72–12.27· 10À9 m2 sÀ1 …
periods were observed with diffusion coefficients in the range 3.72–12.27· 10À9 m2 sÀ1 …