Mathematical simulation of heat and mass transfer in convectional drying of carrot, pretreated by ultrasound and microwave
Introduction Drying foods, fruits and vegetables is a suitable method to reduce post-harvest losses of the crops. Drying is considered as a simultaneous heat and mass transfer process. Various physical, chemical and nutritional changes occur during drying of foods and are affected by a number of in...
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| Format: | article |
| Langue: | EN FA |
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Ferdowsi University of Mashhad
2017
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| Accès en ligne: | https://doaj.org/article/84a6b89cbb9745c3af466b78d1be7dec |
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