This indicates that higher water temperatures have a tendency to speed up the rehydration rate of dried samples. Similar behavior has been observed by Krokida and Marinos-Kouris on drying of green pea, banana, carrot, and corn
This indicatesthat higher water temperatures have a tendencyto speed up the rehydration rate of dried samples.Similar behavior has been observed by Krokida andMarinos-Kouris on drying of green pea, banana, carrot,and corn