Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
March 30, 2019International Journal of Food Engineering

Modelling of Moisture Content, β-Carotene and Deformation Variation during Drying of Carrot

View Full Paper
Ask AI
Bookmark
Share

Authors

STSouad TimoumiUniversity of CarthageDMDaoued MihoubiResearch and Technology Center of EnergyFZFéthi ZagroubaUniversity of Carthage

Discussion

Loading...

Member takes

Implication

Key Points

Key points are not available for this paper at this time.

Cite This Study

Timoumi et al. (2019) studied this question.

synapsesocial.com/papers/6aa1781a7ead44eb96777d3ehttps://doi.org/10.1515/ijfe-2018-0155
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Shrinkage Characteristics of Potatos Dehydrated Under Combined Microwave and Convective Air Conditions1997 · 83 citations
  2. 2In situMechanical Testing of Fully Hydrated Carrots (Daucus carota) in the Environmental SEM1998 · 60 citations
  3. 3INTERMITTENT DRYING OF CARROT IN A VIBRATED FLUID BED: EFFECT ON PRODUCT QUALITY1999 · 65 citations
  4. 4Evaluation of physical and chemical properties of carrots dried by Refractance Window drying2016 · 68 citations