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Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)
(Taylor & Francis, 2017-08-02)
Plum slices (diameter 2.5 cm and thickness 0.2 cm) were dried using vertical tray-drying (VTD) and
freeze-drying. Models were used to determine the thermal conductivity (k) and specific heat (Cp). In
addition, water ...