A new approach to the analysis of heat and mass transfer in drying and frying of food products

Chemical Engineering and Processing: Process Intensification

Volumn 48, Issue 1, 2009, Pages 217-223

  Farid, Mohammed ^a   Kizilel, Riza ^b  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

Author keywords

Drying; Frying; Heat and mass transfer; Moving boundary

Indexed keywords

AIR DRYING; DEEP FAT FRYING; DRYING TIME; EXPERIMENTAL MEASUREMENTS; FOOD DRYING; FREEZE DRYING; FRYING; HEAT AND MASS TRANSFER; MODEL-BASED; MOISTURE DIFFUSION; MOVING BOUNDARY; MOVING INTERFACE; NEW APPROACHES; STEAM DRYING; THEORETICAL PREDICTION; UNIFIED MODEL;

DEWATERING; FOOD PRODUCTS; HEAT TRANSFER; MASS TRANSFER; SPRAY DRYING;

CURING;

EID: 68849108668     PISSN: 02552701     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cep.2008.03.013     Document Type: Article

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