Mathematical model of pork slice drying using superheated steam

Journal of Food Engineering

Volumn 104, Issue 4, 2011, Pages 499-507

  Sa Adchom, Poomjai ^a   Swasdisevi, Thanit ^a   Nathakaranakule, Adisak ^a   Soponronnarit, Somchart ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Drying kinetics; Mathematical model; Pork slice; Superheated steam drying

Indexed keywords

COMPARISON RESULT; CONSTANT DRYING RATE PERIOD; DEVELOPED MODEL; DRIED PRODUCTS; DRYING CURVES; DRYING KINETIC; DRYING RATES; DRYING TEMPERATURE; DRYING TIME; EFFECTIVE MOISTURE DIFFUSIVITY; ENERGY BALANCE EQUATIONS; EXPERIMENTAL DATA; EXPLICIT FINITE DIFFERENCE METHOD; FALLING DRYING RATE PERIOD; GRID-SEARCH METHOD; HEATING UP; HEATING-UP PERIOD; HIGH QUALITY; MOISTURE CONTENTS; PORK SLICE; SEMIEMPIRICAL MODELS; SLICE THICKNESS; SUPERHEATED STEAM; SUPERHEATED STEAM DRYING;

CURING; ESTIMATION; HEATING; MATHEMATICAL MODELS; MEATS; MOISTURE; MOISTURE DETERMINATION; NUMERICAL METHODS; PLANTS (BOTANY); STEAM;

DRYING;

EID: 79952446577     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.12.025     Document Type: Article

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