Effect of shrinkage on isothermal drying behavior of 2-phase olive mill waste

Journal of Food Engineering

Volumn 103, Issue 4, 2011, Pages 434-441

  Milczarek, Rebecca R ^a   Dai, Annie A ^b   Otoni, Caio G ^c   McHugh, Tara H ^a  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c Federal University of Viosa   (Brazil)

Author keywords

Agricultural residue; Diffusion coefficient; Drying kinetics; Olive; Shrinkage

Indexed keywords

AGRICULTURAL RESIDUE; APPARENT DIFFUSION COEFFICIENT; APPARENT DIFFUSIVITY; CONVECTION DRYING; DIFFUSION COEFFICIENT; DRYING BEHAVIOR; DRYING KINETICS; FALLING-RATE PERIOD; FEEDBACK CONTROLLER; ISOTHERMAL DRYING; MOISTURE LOSS; OLIVE; OLIVE-MILL WASTE; SAMPLE TEMPERATURE; THIN LAYERS;

AGRICULTURAL WASTES; DRYING; MICROWAVE DEVICES; SHRINKAGE; STOVES; SURFACE DIFFUSION;

CURING;

EID: 78651263458     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.11.013     Document Type: Article

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