Influence of temperature and thickness on thin layer drying characteristics of onion (Allium cepa L.) varieties and rehydration capacity
Nonlinear regression analysis was conducted for thin layer drying characteristics of two onion varieties (white and red) and some quality characteristics were also examined. The experimental data obtained at drying temperatures of 40, 50, and 60 oC and thicknesses of 2, 4 and 6 mm, was subsequently...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001108479 |
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| Matična publikacija: |
Croatian journal of food science and technology (Online) 12 (2020), 2 ; str. 165-176 |
| Glavni autori: | Sobowale, Sunday Samuel (Author), Omotoso, Oluwole Benjamin, Kewuyemi, Yusuf Olamide, Olatidoye, Olawale Paul |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17508/CJFST.2020.12.2.04 Croatian journal of food science and technology (Online) Hrčak |
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https://doi.org/10.17508/CJFST.2020.12.2.04Croatian journal of food science and technology (Online)
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