A novel approach to evaluate the temperature during drying of food products with negligible external resistance to mass transfer

Journal of Food Engineering

Volumn 114, Issue 1, 2013, Pages 39-46

  Barati, E ^a   Esfahani, J A ^b  

^a Ferdowsi University of Mashhad   (Iran)

^b FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Analytical solution; Biot number; Convective drying; Heat and mass transfer

Indexed keywords

ANALYTICAL PROCEDURE; BIOT NUMBER; CONVECTIVE DRYING; DISTRIBUTION OF TEMPERATURE; DRYING CURVES; DRYING OF FOODS; EXTERNAL RESISTANCE; HEAT AND MASS TRANSFER; HOT AIRFLOW; MODEL PREDICTION; TEMPERATURE EVOLUTION;

DRYING; FOOD PRESERVATIVES; FOOD PRODUCTS; HEAT CONVECTION; MATHEMATICAL MODELS;

MASS TRANSFER;

DAUCUS CAROTA;

EID: 84866709376     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.07.028     Document Type: Article

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