Investigation of drying pumpkin slices by low-pressure superheated steam
This paper aims to investigate the use of low-pressure superheated steam (LPSS) drying for pumpkin slices. The experiments were conducted at the drying temperatures of 80°C-120°C and absolute pressures of 7-40 kPa to examine the drying kinetics, quality of dried products viz. color, shrinkage, rehyd...
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| Main Authors: | , , , |
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| Format: | Journal |
| Published: |
2017
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| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85029589476&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/40384 |
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| Institution: | Chiang Mai University |