A theoretical model to predict the formation of pores in foods during drying

International Journal of Food Properties

Volumn 6, Issue 1, 2003, Pages 61-72

  Shafiur Rahman, M ^a  

^a SULTAN QABOOS UNIVERSITY   (Oman)

Author keywords

Density; Expansion; Glass transition; Model; Pore pressure; Shrinkage

Indexed keywords

COMPUTER SIMULATION; DRYING; EXPANSION; GLASS TRANSITION; MOISTURE; PORE PRESSURE; POROSITY; SHRINKAGE;

EMPIRICAL MODELS; PORE FORMATION;

FOOD PRODUCTS;

EID: 0037372181     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120016624     Document Type: Article

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