Effects of structural properties change during drying on thermal conductivity of fruits and vegetables

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 51, Issue 8, 2004, Pages 428-434

  Souma, Shinya ^a   Tagawa, Akio ^a   Iimoto, Mitsuo ^a  

^a CHIBA UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

RAPHANUS SATIVUS;

EID: 13444293296     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.51.428     Document Type: Article

References (15)

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3. Rahman, M.S. and Chen, X.D., A general form of thermal of thermal conductivity equation as applied to an apple : effects of moisture, temperature and porosity., Drying Technology., 13, 1-18 (1995).
4. Rahman, M.S., Maroulis, Z.B. and Krokida, M.K., A structural genetic model to predict the effective thermal conductivity of fruits and vegetables during drying., J. Food Eng., 52, 47-52 (2002).
5. Murakami, F.G. and Okos, M.R., Measurement and prediction of thermal properties of food., Food properties and computer-aided engineering of food processing systems, kluwer academic publishers, 3-48 (1989).
6. Mayor, L. and Sereno, A.M., Modeling shrinkage during convective drying of food materials : a review., J. Food Eng., 61, 373-386 (2003).