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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Bibliographic Details
Main Authors: P. Sittiritkawin, S. Achariyaviriya, A. Achariyaviriya, K. Namsanguan
Format: Journal
Published: 2018
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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/6653943832/56504
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Institution: Chiang Mai University