Modelling the Thin-Layer Drying Kinetics of Untreated and Blanch-Osmotic Pre-treated Tomato Slices
The objective of this study was to investigate the effect of pre-treatment and drying temperature on the drying kinetics and nutritional quality of tomato (Lycopersicon esculantum L.) under hot air drying. Tomato samples were blanched at 80oC and osmotically dehydrated using 20% w/w sodium chloride...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2016-10-01
|
| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/774 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|