Optimization of process conditions for moisture ratio and effective moisture diffusivity of tomato during convective hot-air drying using response surface methodology

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作者：
Obajemihi, Obafemi Ibitayo [1 ,2 ,3 ]
Olaoye, Joshua Olanrewaju [2 ,4 ]
Cheng, Jun-Hu [1 ,3 ]
Ojediran, John Olusegun [5 ]
Sun, Da-Wen [1 ,3 ,6 ]
机构：
[1] School of Food Science and Engineering, South China University of Technology, Guangzhou,510641, China
[2] Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Ilorin,P.M.B 1515, Nigeria
[3] Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou,510006, China
[4] Department of Agricultural and Biosystems Engineering, Faculty of Engineering and Technology, University of Ilorin, Ilorin,P.M.B 1515, Nigeria
[5] Department of Agricultural and Bio-systems Engineering, College of Engineering, Landmark University, Ilorin, Nigeria
[6] Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Dublin, Ireland
来源：
Journal of Food Processing and Preservation | 2021年 / 45卷 / 04期
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