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Water absorption characteristics of dried tomato [Solanum lycopersicum] and surface softening of samples during soaking
by
Orikasa
,
T
.(
Chiba Univ
. (
Japan
))
,
Tagawa, A
,
Ogawa, Y
Published in
Nihon Shokuhin Kagaku Kōgaku kaishi
(01.01.2006)
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Drying characteristics of cooking tomato: Estimation of volume changes, cross section changes and drying rate
by
Orikasa
,
T
.(
Chiba Univ
. (
Japan
))
,
Tagawa, A
,
Nakamura, T
,
Iimoto, M
Published in
Nōgyō Kikai Gakkaishi
(01.03.2005)
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Journal Article
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engineering
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tomate
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tomatoes
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arrhenius formula
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constant rate drying period
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contenido de humedad
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cooking tomato
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Japanese
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