Figure 6 | Scientific Reports

Figure 6

From: Effect of drying system, layer thickness and drying temperature on the drying parameters, product quality, energy consumption and cost of the marjoram leaves

Figure 6

(a) The accumulated weight loss of marjoram leaves at 1 cm thickness layer for different drying systems. (b) The accumulated weight loss of marjoram leaves at 2 cm thickness layer for different drying systems. (c) The accumulated weight loss of marjoram leaves at 3 cm thickness layer for different drying systems.

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