Thin layer drying characteristics of fresh tea leaves

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dc.contributor.authorBotheju, W.S.^iTea Research Institute, St.Coomb's Estate^pTalawakelle
dc.contributor.authorAmarathunge, K.S.P.^iDepartment of Agricultural Engineering, Faculty of Agriculture, University of Peradeniya^pPeradeniya
dc.contributor.authorAbeysinghe, I.S.B.^iTea Research Institute, St.Coomb's Estate^pTalawakelle
dc.date.accessioned2026-07-09T15:40:51Z
dc.date.issued2011
dc.identifier.citationJournal of the National Science Foundation of Sri Lanka, 39(1):p.61-67
dc.identifier.urihttp://vidya.nsf.gov.lk:8080/pdfs/JNSF-39(1)/JNSF39_1_61.pdf
dc.identifier.urihttps://viduketha.nsf.gov.lk/handle/123456789/702
dc.language.isoEnglish
dc.publisherNSF:Colombo
dc.subjectFood Science and Technology
dc.subjectTea processing
dc.subjectThin layer drying
dc.subjectWithering
dc.subjectDiffusivity
dc.subjectActivation energy
dc.subjectMathematical models
dc.titleThin layer drying characteristics of fresh tea leaves
dc.typeArticle

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