Thin-layer drying characteristics and modeling of pistachio nuts

Journal of Food Engineering

Volumn 78, Issue 1, 2007, Pages 98-108

  Kashaninejad, M ^a   Mortazavi, A ^b   Safekordi, A ^c   Tabil, L G ^d  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^b FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^c SHARIF UNIVERSITY OF TECHNOLOGY   (Iran)

^d UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Activation energy; Drying kinetics; Drying rate; Effective diffusivity; Moisture content; Moisture ratio; Thin layer drying

Indexed keywords

ACTIVATION ENERGY; ATMOSPHERIC HUMIDITY; COMPUTER SIMULATION; DRYING; MATHEMATICAL MODELS; THERMAL EFFECTS; VELOCITY MEASUREMENT;

DRYING AIR TEMPERATURE; DRYING KINETICS; PISTACHIO NUTS; THIN-LAYER DRYING BEHAVIOR;

FOOD PRODUCTS;

PISTACIA VERA;

EID: 33745967920     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.09.007     Document Type: Article

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