Optimization and modeling of the stale bread drying with three different dryers
The present work is aimed to study the drying process of stale bread to a moisture level of 8% wet basis using three different dryers: single convective, single microwave and combined convective-microwave. The experiments were designed and analyzed using response surface methodology with central com...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iranian Research Organization for Science and Technology (IROST)
2024-10-01
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| Series: | فناوریهای جدید در صنعت غذا |
| Subjects: | |
| Online Access: | https://jift.irost.ir/article_1488_82b5c1acd6ca2ecca7d42c5d1f6c4183.pdf |
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