Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying

Journal of Food Engineering

Volumn 58, Issue 3, 2003, Pages 277-283

  Senadeera, Wijitha ^a   Bhandari, Bhesh R ^a   Young, Gordon ^a   Wijesinghe, Bandu ^b  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b DEPARTMENT OF AGRICULTURE AND FISHERIES   (Australia)

Author keywords

Aspect ratio; Diffusivity; Green beans; Length diameter ratio; Peas; Potato

Indexed keywords

ACTIVATION ENERGY; DIFFUSION; DRYING; FLUIDIZED BEDS; KINETIC THEORY; MATHEMATICAL MODELS; MOISTURE; THERMAL EFFECTS;

FLUIDIZED BED DRYING;

FOOD PRODUCTS;

ARRHENIUS; PACHYRHIZUS EROSUS; PISUM SATIVUM; SOLANUM TUBEROSUM;

EID: 0037411171     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00386-2     Document Type: Article

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