A simplified model for the prediction of drying rates for foods

Journal of Food Engineering

Volumn 12, Issue 1, 1990, Pages 1-11

  Sereno, Alberto M ^a   Medeiros, Gonçalo L ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFUSION; DRYING--PREDICTION; HEAT TRANSFER; MASS TRANSFER; MATHEMATICAL MODELS;

FRUIT DRYING; MOISTURE-SOLID INTERACTION; SORPTION EQUATIONS; TEMPERATURE DISTRIBUTION; VEGETABLE DRYING; WATER VAPORIZATION;

FOOD PRODUCTS;

EID: 0025596409     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/0260-8774(90)90015-Z     Document Type: Article

References (19)

1. Transferts de chaleur et de matière au cours du séchage des solides par l'air chaud
2. Heat and mass transfer during air drying of solids
3. Air drying kinetics of biological particles
4. Prediction of sorptional equilibrium data for starch-containing foodstuffs
5. Drying of cellular material — II Experimental and numerical results
6. Thermodynamically interactive heat and mass transfer coupled with shrinkage and chemical reaction
7. Role of water activity
8. Sorption phenomena in foods
9. Total porosity and open-pore porosity in the drying of fruits
10. Shrinkage, porosity and bulk density at changing moisture contents
11. A compilation of thermal properties of foods
12. A study of the mechanism of fruit and vegetables dehydration
13. Thermal diffusivity in food processing
14. Development of B.E.T.-like models for sorption of water on foods, theory and relevance