The study of some physical properties and energy aspects of potatoes drying process by the infrared-vacuum method
Introduction Potato (Solanumtuberosum L.) is one of the unique and most potential crops having high productivity, supplementing major food requirement in the world. Drying is generally carried out for two main reasons, one to reduce the water activity which eventually increases the shelf life of foo...
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| Format: | article |
| Langue: | EN FA |
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Ferdowsi University of Mashhad
2016
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| Accès en ligne: | https://doaj.org/article/490dbe677886431bb8da3a028864ea8c |
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