Hot air drying kinetics of thin layers of prickly pear fruit paste

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Hot air drying kinetics of thin layers of prickly pear fruit paste

Hot air drying of thin layers of a paste from prickly pear fruit (without seeds) to obtain a chewy product was studied. The effect of air temperature (50 to 80°C) and sample thickness (4, 6, and 8 mm) on drying kinetics was analyzed. Drying curves were obtained, and drying data were fitted to Lewis,...

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Bibliographic Details
Main Authors:	Abraham-Juárez, Ma. del Rosario, Olalde-Portugal, Víctor, Cerón-García, Abel, Sosa-Morales, María Elena
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2019
Online Access:	http://journalarticle.ukm.my/13088/ http://journalarticle.ukm.my/13088/1/13%20Ma%20del%20Rosario%20Abraham%20Juarez.pdf

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