Understanding infrared drying behavior of shea (Vitellaria paradoxa) fruit by-product for the production of value-added products

In this study, the effect of different infrared (IR) drying temperatures (60, 80, 100, and 120 °C) on drying kinetics and quality attributes of shea fruit peel and pulp was investigated.The results showed that drying time decreased with an increase in temperature, with shorter drying time required f...

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Veröffentlicht in:	Biomass conversion and biorefinery 2023-11, Vol.13 (16), p.15001-15015
Hauptverfasser:	Korese, Joseph Kudadam, Chikpah, Solomon Kofi
Format:	Artikel
Sprache:	eng
Schlagworte:	Ascorbic acid Biotechnology Carotene Color Drying Energy Infrared heating Magnesium Original Article Quality management Renewable and Green Energy Temperature Vitamin C
Online-Zugang:	Volltext
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