Stationary deep-bed drying: A comparative study between a logarithmic model and a non-equilibrium model

Journal of Food Engineering

Volumn 77, Issue 1, 2006, Pages 27-40

  Aregba, A W ^a   Sebastian, P ^a   Nadeau, J P ^a  

^a ARTS ET MÉTIERS PARISTECH   (France)

Author keywords

Deep bed; Drying; Logarithmic model; Method of characteristics; Parsimonious model; Reduced model; Transfer units

Indexed keywords

BOUNDARY CONDITIONS; DECISION SUPPORT SYSTEMS; DRYING; FOOD PRODUCTS; MATHEMATICAL MODELS; PARTIAL DIFFERENTIAL EQUATIONS;

DEEP-BED; LOGARITHMIC MODEL; METHOD OF CHARACTERISTICS; PARSIMONIOUS MODEL; REDUCED MODEL; TRANSFER UNITS;

FOOD PROCESSING;

TRITICUM AESTIVUM;

EID: 33646694082     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.06.020     Document Type: Article

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