The spouted-bed roasting of barley: Development of a predictive model for moisture and temperature

Journal of Food Engineering

Volumn 59, Issue 2-3, 2003, Pages 199-208

  Robbins, P T ^a   Fryer, P J ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Barley; Grain; Heat transfer; Mass transfer; Mathematical modelling; Roasting; Spouted

Indexed keywords

FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); HEAT TRANSFER; MASS TRANSFER; MATHEMATICAL MODELS; MOISTURE;

SPOUTED-BED ROASTING;

FOOD PROCESSING;

BARLEY; GRAIN; HEAT TRANSFER; MASS TRANSFER; MATHEMATICAL MODELS; MOISTURE CONTENT; ROASTING;

HORDEUM VULGARE SUBSP. VULGARE;

EID: 0038218116     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00459-4     Document Type: Article

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