Mathematical modeling of the drying kinetics of endive leaves
Iaquine Maria C Bezerra,
Celso M Belisário,
Osvaldo Resende
et al.
Abstract:Endive is a vegetable traditionally eaten as a raw or cooked salad. It is a source of important nutritional compounds and one of the procedures for its industrialization is drying, which increases its shelf life, preserves the nutrients and reduces losses due to microorganisms. This research evaluated the drying kinetic of endive leaves at different temperatures and adjusted the experimental data according to mathematical models. The experimental design was completely randomized in triplicate, with each sample… Show more
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