Modeling heat and mass transfer during drying of green coffee beans using prolate spheroidal geometry

Journal of Food Engineering

Volumn 86, Issue 1, 2008, Pages 1-9

  Hernandez Diaz W N ^a   Ruiz Lopez I I ^a   Salgado Cervantes, M A ^a   Rodriguez Jimenes G C ^a   Garcia Alvarado M A ^a  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

Author keywords

Diffusivity; Green coffee drying; Prolate spheroidal geometry

Indexed keywords

DIFFUSION; FOOD PRODUCTS; KINETIC PARAMETERS; MOISTURE;

GREEN COFFEE DRYING; PROLATE SPHEROIDAL GEOMETRY; SPHEROIDAL COORDINATES SYSTEM;

HEAT TRANSFER;

EID: 36249007000     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.08.025     Document Type: Article

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