| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277821 | Journal of Food Engineering | 2012 | 5 Pages |
Abstract
⺠Variation of moisture content during drying of yerba maté branches is well described by Page model. ⺠Drying kinetics was favorably affected by the application of one tempering period. ⺠Drying simulation of yerba maté in industrial process conditions was made. ⺠Intermittent drying allows energy saving of 10% compared to continuous drying.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Santiago A. Holowaty, Laura A. Ramallo, Miguel E. Schmalko,