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. 2021 Apr 6;10(4):788. doi: 10.3390/foods10040788

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Dimensionless moisture content vs. drying time at different air temperatures for the (a) WR (whole residue), (b) CR (crushed residue) and (c) FR (residue in the form of foam): () 50 °C, () 60 °C, () 70 °C and () 80 °C.

Inline graphic — Dimensionless moisture content vs. drying time at different air temperatures for the (a) WR (whole residue), (b) CR (crushed residue) and (c) FR (residue in the form of foam): () 50 °C, () 60 °C, () 70 °C and () 80 °C.