Thermal analysis and drying kinetics of Olive Bagasse

Drying Technology

Volumn 17, Issue 4-5, 1999, Pages 895-907

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

^a UNIVERSITY OF COIMBRA   (Portugal)

^b INSTITUTO SUPERIOR TÉCNICO   (Portugal)

Author keywords

Critical moisture content; DSC; DTG; Olive bagasse; Thin layer drying kinetics

Indexed keywords

AGRICULTURAL PRODUCTS; CHARACTERIZATION; DIFFERENTIAL SCANNING CALORIMETRY; EVAPORATION; HEAT TRANSFER; MOISTURE; PYROLYSIS; REACTION KINETICS; TEMPERATURE; THERMOANALYSIS; THERMOGRAVIMETRIC ANALYSIS;

INTERNAL MOISTURE TRANSFER PROCESS; MOISTURE EVAPORATION PHENOMENA; OLIVE BAGASSE;

DRYING;

DRYING; FOOD; KINETICS;

EID: 0032818271     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1080/07373939908917577     Document Type: Article

References (7)

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6. Ferrão, P., Figueiredo, A. and Freire, F., 1998. Experimental Analysis of the Drying Kinetics of a Food Product, Drying Tech. Vol.16 (8), pp. 1687-1702
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