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The aim of this experiment was to investigate airflow velocity influence (0.64, 1.00, 1.50, 2.00, 2.50 and 2.75 ms -1 ) on the kinetics of convection drying of Jonagold apple, heat transfer and average effective diffusion coefficients. Drying was conducted in a convection tray drier at drying temperature of 60 o C using rectangle-shaped (20x20x5 mm) apple samples. Temperature...
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