Strategy for longan drying in two-stage superheated steam and hot air

Journal of Food Engineering

Volumn 95, Issue 2, 2009, Pages 313-321

  Somjai, Thanutyot ^a   Achariyaviriya, Siva ^a   Achariyaviriya, Aree ^a   Namsanguan, Kodkwan ^a  

^a CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

Color; Hot air drying; Mathematical model; Shrinkage; Superheated steam drying

Indexed keywords

AIR TEMPERATURE; DRYING CHAMBERS; DRYING CONDITION; DRYING KINETIC; DRYING RATES; DRYING TEMPERATURE; EXPERIMENTAL VALUES; HAD-PROCESS; HOT AIR; HOT AIR DRYING; MOISTURE CONTENTS; NOVEL STRATEGIES; SIMULATED RESULTS; STEAM DRYING; SUPERHEATED STEAM; SUPERHEATED-STEAM DRYING; TWO STAGE;

COLOR; COMPUTER SIMULATION; CURING; DEWATERING; DRYING; MOISTURE; MOISTURE DETERMINATION; SHRINKAGE; STEAM;

MATHEMATICAL MODELS;

DIMOCARPUS LONGAN;

EID: 68049148365     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.05.005     Document Type: Article

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