Structural properties for fruits and vegetables during drying

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 51, Issue 11, 2004, Pages 577-584

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

^a CHIBA UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

DAUCUS CAROTA; IPOMOEA BATATAS; RAPHANUS SATIVUS; SOLANUM MELONGENA; SOLANUM TUBEROSUM;

EID: 13444306675     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.51.577     Document Type: Article

References (11)

1. Mayor, L. and Sereno, A.M., Modeling shrinkage during convective drying of food materials : a review., J. Food Eng., 61, 373-386 (2003).
2. Zogzas, N.P. Maroulis, Z.B. and Kouris, D.M., Density, shrinkage and porosity of some vegetables during drying., Drying Technology, 12 (17), 1653-1666 (1994).
3. Maroulis, Z.B., Krokida, M.K. and Rahman, M.S., A structural generic model to predict the effective thermal conductivity of fruits and vegetables during drying., J. Food Eng., 52, 47-52 (2002).
4. Rahman, M.S., Chen, X.D. and Perera, C.O., An improved thermal conductivity prediction model for fruits and vegetables as a function of temperature, water content and porosity., J. Food Eng., 31, 163-170 (1997).
5. Abhayawick, L., Laguerre, J.C., Tauzin, V. and Duquenoy, A., Physical properties of three onion varieties as affected by the moisture content., J. Food Eng., 55, 253-262 (2002).
6. McMinn, W.A.M. and Magee, T.R.A., Physical characteristics of dehydrated potatoes-Part I., J. Food Eng., 33, 37-48 (1997).