Application of different drying techniques in Diospyros kaki fruit Var. ‘Fuyu’
The aim of this study was to evaluate the effect of drying conditions on water loss and color changes of Diospyros kaki var Fuyu fruit. The conditions were: i) drying with constant air flow rate (1,1 m/s) and temperature (45, 60 and 75 °C) (SAC), ii) intermittent drying with cicles of heat...
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| Format: | Online |
| Language: | Spanish |
| Published: |
Facultad de Ciencias Exactas, Químicas y Naturales
2016
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| Subjects: | |
| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/749 |