A Paradigm Shift in Drying of Food Materials via Free-Volume Concepts

Drying Technology

Volumn 31, Issue 15, 2013, Pages 1817-1825

  van der Sman, R G M ^a   Jin, X ^a   Meinders, M B J ^a,b  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

Author keywords

Free volume theory; Moisture diffusion; Sorption isotherm; Universality

Indexed keywords

DRYING TECHNOLOGY; FREE-VOLUME THEORY; MOISTURE DIFFUSION; PHYSICAL BEHAVIORS; PHYSICAL CHARACTERISTICS; SORPTION ISOTHERMS; UNIVERSAL THEORY; UNIVERSALITY;

DRYING; FOOD PRESERVATIVES; FREE VOLUME; HYDROGEN BONDS; THERMODYNAMICS;

MATERIALS;

EID: 84887107056     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2013.829089     Document Type: Article

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