Modelling diffusion of moisture during stoving of starch-molded confections

Food and Bioproducts Processing

Volumn 82, Issue 1, 2004, Pages 60-72

  Sudharsan, M B ^a   Ziegler, G R ^b   Duda, J L ^c  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

^c The Pennsylvania State University   (United States)

Author keywords

Confectionery; Diffusion; Drying; Mathematical modelling; Starch molding; Stoving

Indexed keywords

DIFFUSION IN SOLIDS; DRYING; FINITE DIFFERENCE METHOD; MATHEMATICAL MODELS; STARCH;

CANDY; STARCH MOLDED CONFECTIONS; STOVING;

MOISTURE;

EID: 2542578777     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/096030804322985335     Document Type: Article

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