Characteristic innovation of a food drying process revealed by the physicochemical analysis of dehydration dynamics

Journal of Food Engineering

Volumn 59, Issue 2-3, 2003, Pages 277-283

  Konishi, Yasuyuki ^a   Kobayashi, Masayoshi ^b  

^a HOKKAIDO INDUSTRIAL TECHNOLOGY CENTER   (Japan)

^b KITAMI INSTITUTE OF TECHNOLOGY   (Japan)

Author keywords

Moisture diffusion coefficient; Moisture state; Pore structure; Poultice up operation; Proton NMR; TPD

Indexed keywords

ACTIVATION ENERGY; COMPUTER SIMULATION; DEHYDRATION; DIFFUSION; DRYING; MATHEMATICAL MODELS; MEATS; MOISTURE; NUCLEAR MAGNETIC RESONANCE; PROTONS; TEMPERATURE PROGRAMMED DESORPTION; WATER TANKS;

FOOD DRYING;

FOOD PRESERVATION;

EID: 0038556751     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00468-5     Document Type: Article

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