EVALUASI KINERJA PENGERINGAN KONVEKTIFBERTEMPERATUR RENDAH DENGAN DEHIDRATORSILIKA-GEL
The shelf life of food is an important factor in maintaining its quality. One method used to extend the shelf life of food is drying. Convective drying at high temperatures is a common method, but it can degrade the texture, taste, and aroma of the food. On the other hand, drying at low temperatures...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/73064 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |