Figure 6. A and B: Experimental curves of the evolution of the water content of products on three (3) drying racks

From

Study of the Thermo-hydric Behavior of an Indirect Tunnel-type Forced Convection Dryer and the Drying of Meat Slices in the Form of Kilishi

Aboubacar CHAIBOU AOUTA, Haoua AMADOU, Mamouda MOUSSA NA ABOU

American Journal of Food Science and Technology. 2022, 10(2), 77-83 doi:10.12691/ajfst-10-2-3