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Studies of vegetable drying process in infrared film dryer
2017
Agronomy Research
unpublished
The research work analyzes the two fresh vegetable (carrot and garlic slices) drying process in the infrared film dryer. The energy of infrared radiation penetrates through the material and is converted into heat, and the temperature gradient within the product is reduced in a short period of time. Infrared drying takes place at low temperatures (up to 35 °C) and it helps keep the maximum product quality and natural color. The vegetable drying rate significantly differs depending on the
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