Effect of Drying Temperature on the Chemical Properties and Diffusivity of belimbi (averrhoa belimbi)
In recent years, many dried fruit products have been developed in response to a strong demand by the customer. This type of fruit has a different composition and hence different moisture diffusivity (D). During drying, Fick's Law of diffusion, which describes the movement of liquid water was us...
| Published in: | Journal of Physics: Conference Series |
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| Main Author: | |
| Format: | Conference paper |
| Language: | English |
| Published: |
Institute of Physics Publishing
2015
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-84947251121&doi=10.1088%2f1742-6596%2f633%2f1%2f012069&partnerID=40&md5=a7954f1ee668209b49ef894e92ed76a0 |