Effect of Microwave, Infrared and Freeze Drying Methods on Drying Kinetics, Effective Moisture Diffusivity and Color Properties of Turmeric
In the present research, effect of methods that use the microwave (90, 160 and 350 W), infrared (60, 70 and 80 °C), and freeze drying for turmeric samples on the drying kinetics, effective moisture diffusivity and color were analyzed. Also ten distinct thin layer models of drying were used to predic...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Ankara University
2019-09-01
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| Series: | Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/800140 |
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