14. Applied EFFECT OF MICROWAVE AND INFRARED Hussain SorourReportar como inadecuado



 14. Applied EFFECT OF MICROWAVE AND INFRARED Hussain Sorour


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Onion slices (Allium cepa L.) weighing 100 g
with a moisture content of 7.3 g water-g dry matter were dried using microwave
and infrared radiation methods to a moisture content of 7% (wet basis). Three
different output power levels of 200, 300 and 400 W were used for microwave drying,
whereas the infrared drying treatment involved three intensity l

Autor: HUSSAIN SOROUR & HANY EL-MESERY

Fuente: https://archive.org/







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