Description of the convective air-drying of a food model by means of the fractal theory

Food Science and Technology International

Volumn 9, Issue 3, 2003, Pages 207-213

  Chanona, P J J ^a   Alamilla, B L ^a   Farrera, R R R ^a   Quevedo, R ^b   Aguilera, J M ^b   Gutierrez L G F ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Drying kinetics; Fractal analysis; Surface temperatures

Indexed keywords

DRYING; FRACTALS; GLUCOSE;

AIR-DRYING;

FOOD PRODUCTS;

EID: 0041382260     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013203035100     Document Type: Conference Paper

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