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MODELO MATEMÁTICO PARA LA PREDICCIÓN DEL CONTENIDO DE HUMEDAD EN CHILE JALAPEÑO (Capsicum frutescens)
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Articles from other publishers (17)
Fabio Henrique Bastiani, Stephani Sufredini, Ana Paula Romio & Douglas Junior Nicolin. (2021) Modeling the drying kinetics of alginate particles considering shrinkage. Journal of Food Process Engineering 44:8.
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Sena Özbay & Cemalettin Sariçoban. (2021)
Effects of different levels of salt and temperature on some physico-chemical and colour properties of microwave-dried beef round (
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Vivek Kumar, Moirangthem Kalpana Devi, Brajesh Kumar Panda & Shanker Lal Shrivastava. (2019) Shrinkage and rehydration characteristics of vacuum assisted microwave dried green bell pepper. Journal of Food Process Engineering 42:4.
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Marie Céleste Karam, Jeremy Petit, David Zimmer, Elie Baudelaire Djantou & Joël Scher. (2016) Effects of drying and grinding in production of fruit and vegetable powders: A review. Journal of Food Engineering 188, pages 32-49.
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J.H. Patel & P.P. Sutar. (2016) Acceleration of mass transfer rates in osmotic dehydration of elephant foot yam (Amorphophallus paeoniifolius) applying pulsed-microwave-vacuum. Innovative Food Science & Emerging Technologies 36, pages 201-211.
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