The variable nature of Biot numbers in food drying

Journal of Food Engineering

Volumn 101, Issue 2, 2010, Pages 214-222

  Giner, Sergio A ^a,b,c   Irigoyen, R Martín Torrez ^a   Cicuttín, Sabrina ^a   Fiorentini, Cecilia ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

^c Centro Científico y Tecnológico Consejo Nacional de Investigaciones Científicas y Técnicas   (Argentina)

Author keywords

Biot number; Drying; Food

Indexed keywords

BIOT NUMBER; CONTROLLING MECHANISM; DEHYDRATED APPLES; DRY MATTERS; EXTERNAL RESISTANCE; FOOD DRYING; HIGH MOISTURE; MODEL SELECTION; NUMERICAL SOLUTION; VARIABLE MASS;

CURING; MASS TRANSFER; MOISTURE; NUMERICAL ANALYSIS;

DRYING;

MALUS X DOMESTICA; TRITICUM AESTIVUM;

EID: 77955470317     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.07.005     Document Type: Article

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