Determination of porosity change from shrinkage curves during drying of food material

Food and Bioproducts Processing

Volumn 90, Issue 1, 2012, Pages 43-51

  Madiouli, J ^a   Sghaier, J ^a   Lecomte, D ^b   Sammouda, H ^a  

^a FACULTÉ DES SCIENCES DE TUNIS   (Tunisia)

^b ECOLE DES MINES D ALBI CARMAUX   (France)

Author keywords

Collapse; Foodstuffs; Model; Porosity; Shrinkage

Indexed keywords

BULK DENSITY; COLLAPSE; CONVECTIVE DRYING; DIFFERENT PROCESS; DRYING CONDITION; DRYING OF FOODS; ERROR ESTIMATIONS; EXPERIMENTAL VALUES; FOODSTUFFS; GRAPHICAL INTERPRETATIONS; IDEAL SHRINKAGE; LIQUID DENSITY; MASS CONSERVATION; POROSITY CALCULATIONS; POROSITY CHANGES; SIMPLE METHOD; SIMULTANEOUS ACQUISITION; SOLID DENSITY; SWEET POTATO; VOLUME SHRINKAGE;

FOOD PRESERVATIVES; FRUITS; MODELS; MOISTURE DETERMINATION; POROSITY; SHRINKAGE;

DRYING;

ALLIUM SATIVUM; CRATEVA TAPIA; DAUCUS CAROTA; IPOMOEA BATATAS; MALUS X DOMESTICA; PYRUS; SOLANUM TUBEROSUM;

EID: 83555172562     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2010.12.002     Document Type: Article

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