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- George, Camille; Mogil, Quinn; Andrews, Michaela; Ewing, George
- Journal of food processing and preservation 2017 v.41 no.5
- Artocarpus altilis; air; air temperature; breadfruits; cost effectiveness; equations; flour; food security; gluten-free foods; humidity; hunger; models; prediction; sustainable development; thin-layer drying; tropics; water content
- ... A chart relating temperature and velocity to the drying time of single layered shredded breadfruit, Artocarpus altilis, is presented. Breadfruit, which can be dried and ground into gluten‐free flour, was placed on screens in a controlled drying chamber. A design of experiment based on the independent variables of temperature (21, 40, 55°C), absolute humidity (0.01, 0.01125, 0.0125 kg/kg dry air), ...
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