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International Journal of Food Science
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2020
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Article
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Tab 2
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Research Article
Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola
Table 2
Parameters of mass transfer of vacuum-fried Coastal Carimañolas: diffusivity and convective moisture coefficient.
(°C)
(m
2
/s)
(m/s)
120
56,11 kJ/mol
0,94
130
0,86
140
0,95