Open AccessModelling of drying kinetics and comparison of two processes: forced convection drying and microwave drying of celery leaves (Apium graveolens L.)
Author(s) -
Khokha Mouhoubi,
Lila BoulekbacheMakhlouf,
Naima Guendouze-Bouchefa,
Mohamed Lamine Freidja,
Alberto Romero,
Khodir Madani
Publication year - 2020
Publication title -
the annals of the university dunarea de jos of galati fascicle vi – food technology
Language(s) - English
Resource type - Journals
eISSN - 2068-259X
pISSN - 1843-5157
DOI - 10.35219/foodtechnology.2019.2.04
Subject(s) - thermal diffusivity , apium graveolens , moisture , kinetics , chemistry , water content , microwave , convection , botany , materials science , horticulture , thermodynamics , physics , composite material , geotechnical engineering , quantum mechanics , engineering , biology
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