Determination of deformation of a food product undergoing different drying methods and conditions via evolution of a shape factor

Journal of Food Engineering

Volumn 78, Issue 1, 2007, Pages 151-161

  Panyawong, Sawitree ^a   Devahastin, Sakamon ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Carrot; Drying kinetics; Heywood shape factor; Low pressure superheated steam drying; Shrinkage; Shrinkage pattern; Vacuum drying

Indexed keywords

BIOMATERIALS; DEFORMATION; DRYING; PRESSURE EFFECTS; SHRINKAGE; VACUUM;

CARROT; DEFORMATION KINETICS; DRYING KINETICS; HEYWOOD SHAPE FACTOR; LOW-PRESSURE SUPERHEATED STEAM DRYING; SHRINKAGE PATTERN; VACUUM DRYING;

FOOD PRODUCTS;

DAUCUS CAROTA;

EID: 33745960896     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.09.012     Document Type: Article

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