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The aim of this study is to evaluate the effect of drying air temperature, velocity and slice thickness on thin layer drying model of carrot slices. A laboratory dryer was used for thin layer carrot drying process and moisture ratio values (MR) for any drying time were compared using 14 different models, i.e., Newton, Page, Modified Page I and II, Henderson and Pabis, Logarithmic, Two term, Two term...
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