Add to ORKGIn the present work a diffusion based model was adopted to represent the drying behaviour of pears in a continuous convective drier, taking into consideration the variation of the properties of the pears along drying.http://www.sciencedirect.com/science/article/B6TY8-4N5TN44-8/1/bbea80bec199264414c970bd6e95ab4
Portugal is among the tropical countries that have a long tradition of drying fruits, such as figs, ...
Hot air drying of thin layers of a paste from prickly pear fruit (without seeds) to obtain a chewy p...
The current work presents an investigation on fruit drying system. The effect of the operating param...
In the present work a diffusion based model was adopted to represent the drying behaviour of pears, ...
In the present work a diffusion based model was adopted to represent the drying behaviour of pears i...
In the present work, drying experiments were carried out with pears of the variety D. Joaquina for a...
Drying is one of the most widely used methods for preserving foods allowing extending their shelf li...
Drying is one of the most ancient ways of preserving foods, and fruits in particular. Solar drying i...
Pears are very perishable fruit because of its high moisture content (77 – 89%). Drying is one of th...
In this study, a thin - layer drying of pear slices as a function of drying conditions were exami...
Open-air sun drying has been traditionally used to dry grains, vegetables, fruits and other agricult...
Pears of the variety S. Bartolomeu (Pyrus communis L.) are used in Portugal to produce a traditional...
Traditionally, in Portugal pears of the variety S. Bartolomeu are dried through an open-air sun ex...
Dried pears are produced in Portugal by a traditional solar drying process and, because they represe...
Open-air sun drying has been used since immemorial times to dry grains, vegetables, fruits and other...
Portugal is among the tropical countries that have a long tradition of drying fruits, such as figs, ...
Hot air drying of thin layers of a paste from prickly pear fruit (without seeds) to obtain a chewy p...
The current work presents an investigation on fruit drying system. The effect of the operating param...
In the present work a diffusion based model was adopted to represent the drying behaviour of pears, ...
In the present work a diffusion based model was adopted to represent the drying behaviour of pears i...
In the present work, drying experiments were carried out with pears of the variety D. Joaquina for a...
Drying is one of the most widely used methods for preserving foods allowing extending their shelf li...
Drying is one of the most ancient ways of preserving foods, and fruits in particular. Solar drying i...
Pears are very perishable fruit because of its high moisture content (77 – 89%). Drying is one of th...
In this study, a thin - layer drying of pear slices as a function of drying conditions were exami...
Open-air sun drying has been traditionally used to dry grains, vegetables, fruits and other agricult...
Pears of the variety S. Bartolomeu (Pyrus communis L.) are used in Portugal to produce a traditional...
Traditionally, in Portugal pears of the variety S. Bartolomeu are dried through an open-air sun ex...
Dried pears are produced in Portugal by a traditional solar drying process and, because they represe...
Open-air sun drying has been used since immemorial times to dry grains, vegetables, fruits and other...
Portugal is among the tropical countries that have a long tradition of drying fruits, such as figs, ...
Hot air drying of thin layers of a paste from prickly pear fruit (without seeds) to obtain a chewy p...
The current work presents an investigation on fruit drying system. The effect of the operating param...