Experimental analysis of the drying kinetics of a food product

Drying Technology

Volumn 16, Issue 8, 1998, Pages 1687-1702

  Ferrao P ^a   Figueiredo, A ^b   Freire, F ^b  

^a INSTITUTO SUPERIOR TÉCNICO   (Portugal)

^b UNIVERSITY OF COIMBRA   (Portugal)

Author keywords

Combustion; High temperature drying; Laboratory dryer; Olive bagasse

Indexed keywords

ATMOSPHERIC HUMIDITY; COMBUSTION; DRYERS (EQUIPMENT); DRYING; FOOD PRODUCTS; HIGH TEMPERATURE EFFECTS; ONLINE SYSTEMS; PROPANE; REACTION KINETICS;

OLIVE BAGASSE;

BAGASSE;

EID: 0032167225     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1080/07373939808917486     Document Type: Article

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