Hot Air and Microwave Combined Drying of Potato Monitored by Infrared Thermography

The authors acknowledge the financial support from THE SPANISH MINISTERIO DE ECONOMIA, INDUSTRIA Y COMPETITIVIDAD, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigacion (AEI) and Fondo Europeo de Desarrollo Regional (FEDER). Juan Angel Tomas-Egea wants to thank the FPI Predoctoral Program of the Universitat Politecnica de Valencia for its support.