Modelling the dehydration kinetics of four onion varieties in an oven and a solar greenhouse.
Allium cepa L
Characteristic curve
Drying
Food engineering
Food processing
Food quality
Food science
Food technology
Kinetic
Modelling
Journal
Heliyon
ISSN: 2405-8440
Titre abrégé: Heliyon
Pays: England
ID NLM: 101672560
Informations de publication
Date de publication:
Sep 2019
Sep 2019
Historique:
received:
19
11
2018
revised:
03
07
2019
accepted:
03
09
2019
entrez:
6
11
2019
pubmed:
7
11
2019
medline:
7
11
2019
Statut:
epublish
Résumé
The Oven drying kinetics mathematical modelling of four Senegalese onion varieties is carried out in the temperature range from 50 °C to 70 °C. The R
Identifiants
pubmed: 31687547
doi: 10.1016/j.heliyon.2019.e02430
pii: S2405-8440(19)36090-6
pii: e02430
pmc: PMC6819799
doi:
Types de publication
Journal Article
Langues
eng
Pagination
e02430Informations de copyright
© 2019 The Author(s).
Références
Prostaglandins Leukot Essent Fatty Acids. 1999 Jan;60(1):43-7
pubmed: 10319916
Heliyon. 2019 Sep 14;5(9):e02430
pubmed: 31687547