Mathematical modeling of intermittent and convective drying of rice and coffee using the reaction engineering approach (REA)

Journal of Food Engineering

Volumn 105, Issue 4, 2011, Pages 638-646

  Putranto, Aditya ^a   Chen, Xiao Dong ^a,b   Xiao, Zongyuan ^b   Webley, Paul A ^a  

^a MONASH UNIVERSITY   (Australia)

^b XIAMEN UNIVERSITY   (China)

Author keywords

Coffee; Drying; Model; Rice; The reaction engineering approach (REA)

Indexed keywords

BIOLOGICAL CHANGES; CONVECTIVE DRYING; DRYING MODEL; INITIAL MOISTURE CONTENT; MATHEMATICAL MODELING; REACTION ENGINEERING APPROACH; RICE; SHELF LIFE; THE REACTION ENGINEERING APPROACH (REA);

ACTIVATION ENERGY; DRYERS (EQUIPMENT); HEAT CONVECTION; WATER CONTENT;

DRYING;

EID: 79955817247     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.03.036     Document Type: Article

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