Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices
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DOI: 10.3390/foods9010101
Abstract: Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3… read more here.
Keywords: shrinkage colour; air; hot air; drying temperatures ... See more keywords