Thin layer drying of tomato slices.

@article{Purkayastha2013ThinLD,
  title={Thin layer drying of tomato slices.},
  author={Manashi Das Purkayastha and Amit Nath and Bidyut Chandra Deka and Charu Lata Mahanta},
  journal={Journal of food science and technology},
  year={2013},
  volume={50 4},
  pages={
          642-53
        }
}
The hot air convective drying characteristics of blanched tomato (Lycopersicon esculantum L.) slices have been investigated. Drying experiments were carried out at four different temperatures (50, 60, 65 and 70 °C). The effect of drying temperatures on the drying behavior of the tomato slices was evaluated. All drying experiments had only falling rate period. The average effective diffusivity values varied from 0.5453 × 10(-9) to 2.3871 × 10(-9) m(2)/s over the temperature range studied and the… CONTINUE READING
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