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The document reports on the results of experiments measuring various characteristics of durian seed flour, including: 1. pH, color, particle size distribution, and moisture content were measured at temperatures of 50°C and 55°C, with pH and color varying between the temperatures and most particles being 250 μm in size. 2. Drying rates were examined over 5 intervals at the two temperatures, showing moisture content decreasing faster at 55°C than 50°C. 3. Charts are presented comparing particle size distr

Author

MukhamadHusainNur

Language

EN