The effects of air temperature, sphere diameter and puffing with CO2 on the drying of potato spheres

Drying Technology

Volumn 17, Issue 1-2, 1999, Pages 119-136

  McLaughlin, C P ^a,b   Magee, T R A ^a  

^a UNIVERSITY OF LIMERICK   (Ireland)

^b QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

Author keywords

CO2 puffing; Diffusion coefficient; Drying rate; Potato spheres

Indexed keywords

CARBON DIOXIDE; DIFFUSION IN SOLIDS; DRYERS (EQUIPMENT); FOOD PROCESSING; MASS TRANSFER; MATHEMATICAL MODELS; THERMAL EFFECTS;

CARBON DIOXIDE PUFFING; FICK'S MODEL;

DRYING;

CARBON DIOXIDE; DRYING; FOOD; TEMPERATURE EFFECT;

EID: 0032969373     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1080/07373939908917521     Document Type: Article

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