Análisis de la cinética del secado de cacao nacional ecuatoriano y mejorado
This technological proposal is based on the need to know the behavior of the drying kinetics of national and improved cocoa from Ecuador and thus estimate the relationship of moisture content based on temperature and drying time. For the procedure, a SWEETESTHOME brand grain dehydrator with a variab...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2022
|
| 主題: | |
| 在線閱讀: | http://repositorio.utc.edu.ec/handle/27000/9682 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
添加標簽