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

Figure 2.

Figure 2

Figure 2

Variation of drying rate over time at different air temperatures for (a) WR, (b) CR and (c) FR: (Inline graphic) 50 °C, (Inline graphic) 60 °C, (Inline graphic) 70 °C, (Inline graphic) and 80 °C.