English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

The study reveals the drying characteristics of Green gram, Cowpea and Soybean when exposed to two different drying mechanisms namely convective (i.e., Tray Drying) and a innovative method (i.e., microwave drying). The objective of the study is to come out with a most appropriate drying technique which gives the product a better keeping quality. In this study the drying characteristics i.e the amount of moisture removed for every 10min is calculated at different temperatures for the respective samples. The sample was dried in tray dryer and microwave at two temperatures.

Study on the Drying Characteristics of Green Gram, Cowpea and Soybean