Drying Kinetics and Chemical Properties of Mango
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DOI: 10.1155/2022/6243228
Abstract: Four mango fruit varieties of average slice thickness 0.6 cm and slice area 10 cm2 were dried using a mechanical dryer at varied temperatures, 55°C, 65°C, and 75°C. In general, the moisture content (MC) for all samples… read more here.
Keywords: properties mango; chemical properties; moisture; kinetics chemical ... See more keywords