Effect of viscoelastic relaxation on moisture transport in foods. Part II: Sorption and drying of soybeans

Journal of Mathematical Biology

Volumn 49, Issue 1, 2004, Pages 20-34

  Singh, Pawan P ^a   Maier, Dirk E ^b   Cushman, John H ^b   Campanella, Osvaldo H ^b  

^a UNIVERSITY OF IDAHO   (United States)

^b PURDUE UNIVERSITY   (United States)

Author keywords

Darcian; Drying; Fickian; Fissuring; Glass transition; Non Fickian; Sorption; Thermomechanical stresses

Indexed keywords

GLYCINE MAX;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; ELASTICITY; FOOD INDUSTRY; HUMIDITY; MATHEMATICAL COMPUTING; SOYBEAN; TRANSPORT AT THE CELLULAR LEVEL;

BIOLOGICAL TRANSPORT; ELASTICITY; FOOD-PROCESSING INDUSTRY; HUMIDITY; MODELS, CHEMICAL; NUMERICAL ANALYSIS, COMPUTER-ASSISTED; SOYBEANS;

EID: 16644366642     PISSN: 03036812     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00285-003-0250-6     Document Type: Article

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