Influence of process control strategies on drying kinetics, colour and shrinkage of air dried apples

Applied Thermal Engineering

Volumn 62, Issue 2, 2014, Pages 455-460

  Sturm, Barbara ^a,b   Nunez Vega, Anna Maria ^b   Hofacker, Werner C ^b  

^a UNIVERSITY OF KASSEL   (Germany)

^b UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

Apple; Colour; Convective drying; Drying kinetics; Process control; Product temperature; Shrinkage

Indexed keywords

APPLE; CONTROL STRATEGIES; CONVECTIVE DRYING; DEWPOINT TEMPERATURE; DRYING KINETIC; DRYING PERFORMANCE; PROCESS CONTROL STRATEGIES; TRANSITION PERIOD;

AIR; ATMOSPHERIC TEMPERATURE; COLOR; FRUITS; PROCESS CONTROL; SHRINKAGE;

DRYING;

EID: 84886691930     PISSN: 13594311     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.applthermaleng.2013.09.056     Document Type: Article

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