Drying kinetics and mass transfer properties for the drying of thistle flower
Because the drying of tistle flower is important due to its utilization as curd coagulant in Serra da Estrela cheese production, this work intended to study the drying process of thistle flower, by comparing the convective drying at constant tepetrature with the natural drying with variable temperatu...
| Autor principal: | |
|---|---|
| Outros Autores: | , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2019
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.19/5566 |
| País: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/5566 |