Modeling and Optimization of Infrared‐Convection Drying Parameters and Slice Thickness of Onion Slices: Effects on Drying Kinetics and Physicochemical Quality.
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| Title: | Modeling and Optimization of Infrared‐Convection Drying Parameters and Slice Thickness of Onion Slices: Effects on Drying Kinetics and Physicochemical Quality. |
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| Authors: | El‐Mesery, Hany S.1,2 (AUTHOR), ElMesiry, Ahmed H.3 (AUTHOR), Hu, Zicheng1 (AUTHOR) hzc501@ujs.edu.cn, Zhang, Xinai4 (AUTHOR), Quaye, Evans K.1,5 (AUTHOR) equaye@ait.edu.gh |
| Source: | Food Science & Nutrition. Jun2025, Vol. 13 Issue 6, p1-16. 16p. |
| Database: | Academic Search Ultimate |
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