Effect of ultrasonic pretreatment on melon drying and computational fluid dynamic modelling of thermal profile
Research background. Drying is one of the most traditional processes of food preservation. Optimizing the process can result in a competitive product on the market regarding its price and quality. A common method in use as a pretreatment to drying is ultrasound. The goal of this work is to analyze d...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001116127 |
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| Matična publikacija: |
Food technology and biotechnology (Online) 58 (2020), 4 ; str. 381-390 |
| Glavni autori: | Silva, João Henrique Fernandes da (Author), Benachour, Mohand, Moreira Azoubel, Patrícia, Souza Cavalcanti, Danilo Emídio de, Silva, Edilene Souza da, Silva Neto, José Sabino da |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.58.04.20.6813 Food technology and biotechnology (Online) Hrčak |
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https://doi.org/10.17113/ftb.58.04.20.6813Food technology and biotechnology (Online)
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