Ultrasonic Assisted Pre-Treatment Method for Enhancing Mass Transfer During the Air-Drying of Habanero Chili Pepper ( Capsicum chinense )

Author： Lucio-Juárez J. S.   Moscosa-Santillán M.   González-García R.   Grajales-Lagunes A.   Ruiz-Cabrera M. A.  

Publisher： Taylor & Francis Ltd

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.16, Iss.4, 2013-05, pp. : 867-881

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