Modelling the steaming of whole wheat grains

Chemical Engineering Science

Volumn 54, Issue 8, 1999, Pages 965-975

  Stapley, A G F ^a   Landman, K A ^b   Please, C P ^c   Fryer, P J ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

^b UNIVERSITY OF MELBOURNE   (Australia)

^c UNIVERSITY OF SOUTHAMPTON   (United Kingdom)

Author keywords

Cereal grains; Heat transfer; Mass transfer; Moisture content; Starch; Water activity

Indexed keywords

GRAIN; HEAT TRANSFER; MASS TRANSFER; MATHEMATICAL MODELING; STEAM;

CEREAL GRAINS; LATENT HEAT; WATER ACTIVITY; WHEAT;

BOILING LIQUIDS; GRAIN (AGRICULTURAL PRODUCT); HEAT TRANSFER; MASS TRANSFER; MATHEMATICAL MODELS; MOISTURE; PHASE TRANSITIONS; STEAM; THERMAL EFFECTS;

STARCH;

TRITICUM AESTIVUM;

EID: 0032663046     PISSN: 00092509     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0009-2509(98)00404-7     Document Type: Article

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