Journal of Thermal Engineering
metadata only
Profile Drying: A Novel Multistage Convection Drying Method for Indian Dark Red Onion Slices
Drying increase shelf life and preserve nutritional value. Convection drying experiments are conducted at different novel multistage drying profiles and at constant 60 °C temperature. Velocity varied in the range of 2, 3.6, 5.7, and 7.7 m/s for the dark Indian dark red onion. The objective is to ana
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- Hybrid microwave-hot air drying of the osmotically treated carrots#672554
- Desain dan Analisis Distribusi Suhu pada Mesin Pengering Cabai Berbahan Bakar LPG#1066872
- Drying Investigation of Coriander Seeds in a Photovoltaic Thermal Collector with Solar Dryer#940303
- Replication Data for: Raman thermometry for temperature assessment of inorganic transformations under microwave heating#1003291
- Enhancing Food Quality Through Radio Frequency Drying of In-Shell Oil Crops: A Critical Review of Mechanisms, Advantages, and Challenges.#480964
Record · ID 940244
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive