Foam-mat freeze-drying of apple juice part 1: Experimental data and ann simulations

Journal of Food Process Engineering

Volumn 33, Issue SUPPL. 1, 2010, Pages 268-283

  Raharitsifa, Narindra ^a   Ratti, Cristina ^b  

^a Département de Sciences des Aliments et de Nutrition   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

APPLE JUICE; ARTIFICIAL NEURAL NETWORK; DIFFERENT PROCESS; DIFFERENT THICKNESS; DRYING RATES; EXPERIMENTAL DATA; FOAMED MATERIALS; IN-PROCESS; INITIAL WEIGHTS; LOWER DENSITY; METHYLCELLULOSE; PROCESS TIME; SAMPLE THICKNESS; TEMPERATURE CURVES; WEIGHT LOSS;

DRYERS (EQUIPMENT); FRUIT JUICES; LOW TEMPERATURE DRYING; MATHEMATICAL MODELS; NEURAL NETWORKS; POROUS MATERIALS; TEMPERATURE;

DEWATERING;

MALUS X DOMESTICA;

EID: 76249130352     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2009.00400.x     Document Type: Article

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