Effect of hot air temperature and slice thickness on the drying kinetics and quality of Hami melon (Cantaloupe) slices
Abstract The effects of hot air temperature and slice thickness on the drying kinetics and quality of Hami melon slices (HMS) were studied. HMS (3 mm and 5 mm) were carried out in a forced convection drying oven at temperatures ranging from 60 ~ 90 °C. The increase in hot air temperature and the dec...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2024-12-01
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| Series: | Scientific Reports |
| Subjects: | |
| Online Access: | https://doi.org/10.1038/s41598-024-81053-2 |
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