14. Applied EFFECT OF MICROWAVE AND INFRARED Hussain SorourReport as inadecuate



 14. Applied EFFECT OF MICROWAVE AND INFRARED Hussain Sorour


14. Applied EFFECT OF MICROWAVE AND INFRARED Hussain Sorour - Download this document for free, or read online. Document in PDF available to download.

Download or read this book online for free in PDF: 14. Applied EFFECT OF MICROWAVE AND INFRARED Hussain Sorour
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

Author: HUSSAIN SOROUR & HANY EL-MESERY

Source: https://archive.org/







Related documents