Comments on "a theoretical model to predict the formation of pores in foods during drying by M. S. Rahman [International Journal of Food Properties (2003) 61-72]"

International Journal of Food Properties

Volumn 8, Issue 2, 2005, Pages 413-414

  Sablani, Shyam S ^a  

^a SULTAN QABOOS UNIVERSITY   (Oman)

Author keywords

[No Author keywords available]

Indexed keywords

DRYING; FOOD PROCESSING; MATHEMATICAL MODELS;

FOOD MATERIALS; MATERIAL DENSITY; MULTIPHASE SYSTEMS;

FOOD PRODUCTS;

EID: 24644444206     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-200063090     Document Type: Article

References (2)

1. Rahman, M.S. A theoretical model to predict the formation of pores in foods during drying. International Journal of Food Properties 2003, 61-72.
2. Choi, Y.; Okos, M.R. Effect of temperature and composition on the thermal properties of foods. In Food Engineering and Process Applications, Vol. 1, Transport Phenomena; Le Maguer, M, Jelen, P., Eds; Elsevier Applied Science: London,. 1983, 93-101.