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...
Salvato in:
| Autore principale: | |
|---|---|
| Natura: | masterThesis |
| Lingua: | spa |
| Pubblicazione: |
2022
|
| Soggetti: | |
| Accesso online: | http://repositorio.utc.edu.ec/handle/27000/9081 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne!!
|
Aggiungi Tag