The drying of kiwi: modelling of drying kinetics and desorption isotherms
Dried fruits constitute an alternative to the consumption of fresh fruits and can be consumed during the off-season. In some regions, the production of kiwi fruit oversupplies the fresh consumption and, consequently, the drying process can be used to make processed products. Hence, this work aimed t...
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| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2021
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| Texto completo: | http://hdl.handle.net/10400.19/6819 |
| País: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/6819 |