Evaluation of the browning kinetics for bananas and pears submitted to convective drying.
The aim of this work was to evaluate the kinetics of colour change for bananas and pears dried in hot air at dif- ferent temperatures, and also to test different kinetic models to verify which describe best the experimental data. Banana fruits from Madeira island and Costa Rica were and pears from c...
| Autor principal: | |
|---|---|
| Outros Autores: | |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2014
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.19/2232 |
| País: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/2232 |