2023
DOI: 10.21203/rs.3.rs-2446166/v1
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Physico-chemical, thermo-physical and energy consumption analyzes of carrot chips produced by osmotic drying method

Abstract: In present study, effects of drying methods (continuous and intermittent) and pre-treatments (dipping into 25% salt, 25% vinegar, 25% (salt + vinegar), 10% Pyracantha coccinea and 10% Malus floribunda solutions) on drying models, effective diffusion, dimensional traits, rehydration, color, shrinkage ratio, energy consumption, thermo-physical and some drying properties of carrot slices were investigated. Among the thin-layer drying models, Wang-Sing model yielded the best and Rational 1-parameter 2 model yielde… Show more

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