doi.org/10.1016/j.solener.2022.05.026

Influence of hot water blanching and saline immersion period on the thermal effusivity and the drying kinetics of hybrid solar drying of sweet potato chips

..., Zafar Said
86
Solar Energy6.60
Volume: 240, Pages: 176 - 192
Published: May 25, 2022
Paper Fields
Paper Details
Title
Influence of hot water blanching and saline immersion period on the thermal effusivity and the drying kinetics of hybrid solar drying of sweet potato chips
DOI
doi.org/10.1016/j.solener.2022.05.026
Published Date
May 25, 2022
Journal
Solar Energy
Volume
240
Pages
176 - 192
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