Browsing 2012 by Subject "drying kinetics"

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  • Veleșcu, Ionuț; Țenu, Ioan; Cârlescu, Petru; Dobre, Vasile (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2012)
    Pears are very perishable fruit because of its high moisture content (77 – 89%). Drying is one of the practices used in the food industry to maintain quality of the final product for a period of time. The purpose of this ...