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Drying kinetics and microbiological quality of green onions

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Academic year: 2019

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Table 2 shows the coefficient of determination (R²), the mean relative error (P), and the mean error of the estimation (SE) for the mathematic models fitted to the experimental data using nonlinear regression, for each treatment.
Table 03 shows that constant “k” for the Modified Page model increased with the drying temperature, representing the effect of the external drying conditions
Table 4 shows the microorganism count in the fresh and dried green onions at the temperatures evaluated.

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