Skip to main content
. 2022 Nov 16;11(22):3663. doi: 10.3390/foods11223663

Figure 1.

Figure 1

(a) Drying curves (moisture content vs. time) and drying rate (drying rate vs. moisture) curves of ground and chopped white cabbage outer leaves (a) and broccoli stems (b). WC: white cabbage; B: broccoli; G: ground; C: chopped; HAD: hot-air drying at 50, 60 and 70 °C.