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Modeling and Optimization of Infrared-Convection Drying Parameters and Slice Thickness of Onion Slices: Effects on

Hany S El-Mesery1,2, Ahmed H ElMesiry3, Zicheng Hu1

  • 1School of Energy and Power Engineering Jiangsu University Zhenjiang China.

Food Science & Nutrition
|June 17, 2025
PubMed

Keywords:
infrared heatingmodelingonionqualityslice thickness

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