Effect of Different Drying Systems on Drying Performance of Maraş Green Pepper (C.annum)
Drying is the simultaneous transfer of heat and mass, which is defined as the reduction of moisture in food. The aim of the study the drying performances of refractance window drying (95°C), fluidized bed drying (95°C, 2m3/m air velocity), and convective drying (95°C) were examined in the drying of...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2023-08-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5687 |
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