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Volumn 19, Issue 2, 2001, Pages 281-296
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Structural models related to transport properties for the dried layer of food materials undergoing freeze-drying
a
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Author keywords
Apple; Beef; Coffee; Freezing rate; Permeability; Pore radius; Porosity; Structural model; Thermal conductivity
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Indexed keywords
CAPILLARY TUBES;
CELL MEMBRANES;
CELLS;
DRYING;
FREEZING;
FRUITS;
POROSITY;
THERMAL CONDUCTIVITY;
WATER-VAPOR;
FOOD PRODUCTS;
DRYING;
FOOD PROCESSING;
FREEZING;
LIQUID-SOLID SEPARATION;
PERMEABILITY;
POROSITY;
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EID: 0035009144
PISSN: 07373937
EISSN: None
Source Type: Journal
DOI: 10.1081/DRT-100102904 Document Type: Article |
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Times cited : (15)
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References (15)
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