Modelación de un secador rectangular para el secado de cacao en convección forzada”.
“The use of natural cocoa drying techniques generate excessive process time with poor thermal performance since they generally depend on the climate, cause a final product of low quality and economic losses to the producer when selling his product, for which the need to model a rectangular cocoa dry...
Guardado en:
| Autor principal: | |
|---|---|
| Formato: | masterThesis |
| Lenguaje: | spa |
| Publicado: |
2022
|
| Materias: | |
| Acceso en línea: | http://repositorio.utc.edu.ec/handle/27000/9081 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Agregar Etiqueta