Modelling dehydration and quality degradation of maize during fluidized-bed drying

Journal of Food Engineering

Volumn 100, Issue 3, 2010, Pages 527-534

  Janas, Sébastien ^a   Boutry, Sébastien ^b   Malumba, Paul ^c   Vander Elst, Luce ^b   Béra, François ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

^b NMR   (Belgium)

^c Kinshasa University   (Congo)

Author keywords

Drying; FEM; Heat and mass transfer; Maize; MRI; Quality; Salt soluble proteins

Indexed keywords

3D GEOMETRY; DRYING AIR; FEM; FLUIDIZED BED DRYING; FOURIER EQUATIONS; HARVEST TIME; HEAT AND MASS TRANSFER; MAIZE; MAIZE (ZEA MAYS L.); MAIZE KERNELS; MOISTURE CONTENTS; NMR-IMAGING; PHYSICAL MODEL; QUALITY DEGRADATION; QUALITY LOSS; SOLUBLE PROTEINS; SPATIAL DISTRIBUTION OF TEMPERATURE;

DRYING; FINITE ELEMENT METHOD; FLUIDIZATION; HEAT TRANSFER; MAGNETIC RESONANCE IMAGING; MASS TRANSFER; MOISTURE CONTROL; MOISTURE DETERMINATION; PROTEINS; SIZE DISTRIBUTION;

CURING;

ZEA MAYS;

EID: 77953614622     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.05.001     Document Type: Article

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