Equipment's role on the drying process of chestnut (Castanea sativa Mill.) fruits
In the present work, drying of chestnut (Castanea sativa Mill.) fruits was performed at different air temperatures in three equipments - convection oven, parallel flow tray dryer and fluidised bed dryer, at temperatures between 40 and 100°C. Newton diffusion approach and two-term models were found t...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2017
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/14118 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/14118 |