Design and control of energy efficient food drying processes with specific reference to quality; evaluation of physical and quality changes in foods during drying. Phase II, Final report, July 1, 1987-August 31, 1989.

摘要

The ultimate goal of the project is to develop procedures, techniques, data and other information that will aid in the design of cost effective and energy efficient drying processes that produce high quality foods. This objective has been sought by perfor ...