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January 1, 2011Procedia Food ScienceOpen Access

Reducing energy consumption in food drying: Opportunities in desiccant adsorption and other dehumidification strategies

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JAJ.C. AtuonwuOxford Gene Technology (United Kingdom)XJXin JinYunnan UniversityGSG. van StratenWageningen University & Research

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Atuonwu et al. (2011) studied this question.

synapsesocial.com/papers/6a06530e4d64b923af16d9d4https://doi.org/10.1016/j.profoo.2011.09.264
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