Effect of air velocity on kinetics of thin layer carrot pomace drying

Food Science and Technology International

Volumn 17, Issue 5, 2011, Pages 459-469

  Kumar, N ^a   Sarkar, B C ^a   Sharma, H K ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

Author keywords

activation energy; Carrot pomace; drying rate; effective diffusivity; hot air drying; modeling

Indexed keywords

AIR TEMPERATURE; AIR VELOCITIES; AVERAGE VALUES; BEST-FIT MODELS; CARROT JUICE; CARROT POMACE; CONVECTIVE DRYERS; DRYING PROCESS; DRYING RATE; EFFECTIVE DIFFUSIVITIES; FALLING-RATE PERIOD; HOT AIR; HOT AIR DRYING; LABORATORY SCALE; THIN LAYERS;

ACTIVATION ENERGY; MATHEMATICAL MODELS;

DRYING;

DAUCUS CAROTA;

WATER;

ARTICLE; CARROT; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; ECONOMICS; FOOD INDUSTRY; FOOD PRESERVATION; HEAT; INDUSTRIAL WASTE; INSTRUMENTATION; KINETICS; METHODOLOGY; PLANT ROOT; THERMAL DIFFUSION;

DAUCUS CAROTA; FOOD PRESERVATION; FOOD-PROCESSING INDUSTRY; HOT TEMPERATURE; INDUSTRIAL WASTE; KINETICS; MODELS, CHEMICAL; PLANT ROOTS; THERMAL DIFFUSION; WATER;

EID: 80054928046     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013211398832     Document Type: Article

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