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Effect of drying methods on drying kinetics, energy features, thermophysical and microstructural properties of Stevia rebaudiana leaves
Abstract
BACKGROUND Stevia leaves were subjected to convective hot-air, infrared and vacuum drying at 40, 60 and 80 degrees C, followed by an assessment of thermophysical properties and microstructure, along with drying kinetics modelling and evaluation of energy features for all drying operations.
Más información
| Título según WOS: | Effect of drying methods on drying kinetics, energy features, thermophysical and microstructural properties of Stevia rebaudiana leaves |
| Título de la Revista: | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Volumen: | 101 |
| Número: | 15 |
| Editorial: | Wiley |
| Fecha de publicación: | 2021 |
| Página de inicio: | 6484 |
| Página final: | 6495 |
| DOI: |
10.1002/JSFA.11320 |
| Notas: | ISI |