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Experimental determination of parameters important in the drying of Kahramanmaras red pepper



Experimental determination of parameters important in the drying of Kahramanmaras red pepper



Doga, Turk Tarm ve Ormanclk Dergisi 13(1): 42-48



Laboratory studies showed that the highest suitable drying temperature for Kahramanmaras red peppers was 60 degrees C, and the optimum air-flow rate was 0.5 m/s.

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Accession: 001831717

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