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Dehydration kinetics of onion slices in osmotic and air convective drying process
onion drying mathematical models diffusivity osmotic dehydration
2014/9/22
The effect of different pre-treatments (i.e. osmotic dehydration in 10, 15 and 20°Brix NaCl solution and drying air temperature of 50, 60 and 70°C) on drying behaviour of onion slices were investigate...