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Volumn 49, Issue 22, 1994, Pages 3739-3744

Heat and mass transfer model for potato drying

Author keywords

[No Author keywords available]

Indexed keywords

DRYING; HEAT TRANSFER; MASS TRANSFER; POTATO;

EID: 0028534460     PISSN: 00092509     EISSN: None     Source Type: Journal    
DOI: 10.1016/0009-2509(94)00199-5     Document Type: Article
Times cited : (44)

References (43)
  • 8
    • 84987322025 scopus 로고
    • Mathematical Model of Simultaneous Heat and Mass Transfer in Food with Dimensional Changes and Variable Transport Parameters
    • (1988) Journal of Food Science , vol.53 , pp. 935-939
    • Balaban1    Pigott2
  • 10
    • 0023295172 scopus 로고
    • Experimental measurement of temperature profiles and moisture profiles during apple drying
    • (1987) Drying Technol. , vol.5 , pp. 25-49
    • Chiang1    Petersen2
  • 11
    • 0021774844 scopus 로고
    • Fundamentals of the drying mechanism during air dehydration of foods
    • (1983) Adv. Drying , vol.2 , pp. 73-102
    • Chirife1
  • 12
    • 0042474218 scopus 로고
    • Application of the nonlinear diffusion model to the drying of cereals: a step function approximation of the variable diffusivity
    • A.S. Mujumdar, Hemisphere, New York
    • (1987) Drying '87 , pp. 24-28
    • Cobbinah1    Abid2    Laguerie3    Gilbert4
  • 15
    • 0001531567 scopus 로고
    • Finite element modeling of moisture transfer during storage of mixed multicomponent dried foods
    • (1986) J. Food Sci. , vol.51 , pp. 554-559
    • Hong1    Bakshi2    Labuza3
  • 16
    • 0343082993 scopus 로고
    • Determination of diffusion coefficients from experimental moisture concentration profile in clay
    • A.S. Mujumdar, Elsevier, Amsterdam
    • (1992) Drying '92 , pp. 345-352
    • Ketelaars1    Lauf2    Coumans3    Kerhof4
  • 21
    • 84872887425 scopus 로고
    • Measurements of effective moisture diffusivities using magnetic resonance imaging
    • W.E.L. Spiess, H. Schubert, Elsevier, London
    • (1990) Engineering and Food
    • McCarthy1    Pérez2
  • 34
    • 0026834821 scopus 로고
    • MOISTURE PROFILES IN A MODEL FOOD GEL DURING DRYING: MEASUREMENT USING MAGNETIC RESONANCE IMAGING AND EVALUATION OF THE HCKIAN MODEL
    • (1992) Drying Technology , vol.10 , pp. 295-332
    • Shrader1    Lichtfield2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.