Diffusion models of papaya and mango glace' drying

Drying Technology

Volumn 18, Issue 7, 2000, Pages 1605-1615

  Achariyaviriya, Siva ^a   Soponronnarit, Somchart ^a   Terdyothin, Apichit ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Dehydration; Fruits; Modeling

Indexed keywords

DEHYDRATION; DIFFUSION; FRUITS; FUNCTIONS; MATHEMATICAL MODELS; MOISTURE; NUMERICAL ANALYSIS; POLYNOMIALS; REACTION KINETICS; REGRESSION ANALYSIS; SHRINKAGE;

ARRHENIUS FACTOR; DIFFUSION MODELS; MOISTURE RATIO; SECOND DEGREE POLYNOMIAL FUNCTION;

DRYING;

DIFFUSION; DRYING; FOOD;

EID: 0034254377     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1080/07373930008917796     Document Type: Article

References (10)

1. The study of parameters for analysis of papaya glace' drying
2. Identification of water apparent diffusivities for drying of corn based extruded pasta
3. Drying kinetic equation of single layer of grapes
4. Adsorption of gases in multimolecular layers
5. The mathematics of diffusion
6. Drying characteristic of the hazelnut
7. Shrinkage, porosity and bulk density of food stuffs at changing moisture content
8. A method of determination of concentration dependent effective moisture diffusivity
9. Effective moisture diffusivity estimation from drying data