Characterisation of industrial tomato by-products from infrared drying process

Food and Bioproducts Processing

Volumn 87, Issue 4, 2009, Pages 282-291

  Ruiz Celma, A ^a   Cuadros, F ^a   Lopez Rodriguez F ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Activation energy; Infrared drying; Moisture ratio models; Statistical test; Tomato residue

Indexed keywords

ARRHENIUS; AVERAGE VALUES; CHARACTERISATION; DIFFUSIVITY COEFFICIENT; DRYING RATES; DRYING TEMPERATURE; DRYING TIME; EFFECTIVE DIFFUSIVITY COEFFICIENT; EFFECTIVE MOISTURE DIFFUSIVITY; FICK'S SECOND LAW; MOISTURE CONTENTS; MOISTURE DIFFUSION; MOISTURE-RATIO MODELS; MULTIPLE REGRESSION ANALYSIS; NON-LINEAR REGRESSION; TEMPERATURE DEPENDENCE; TEMPERATURE RANGE; THIN LAYERS; TIME PERIODS; TOMATO RESIDUE;

ACTIVATION ENERGY; CURING; DEWATERING; DIFFUSION; FORESTRY; FRUITS; MATHEMATICAL MODELS; MOISTURE; MOISTURE DETERMINATION; PLANTS (BOTANY); REGRESSION ANALYSIS; STATISTICAL TESTS;

INFRARED DRYING;

LYCOPERSICON ESCULENTUM;

EID: 70449502851     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2008.12.003     Document Type: Review

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