Swelling kinetics of tea in hot water

Author:

Joshi Bhushan S.,Farakte Raosaheb A.,Yadav Geeta U.,Patwardhan Ashwin W.,Singh Gurmeet

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference16 articles.

1. Aguerre RJ, Tolaba M, Suarez C (2008) Modeling volume changes in food drying and hydration. Lat Am Appl Res 38:345–349

2. Bakalis S, Kyritsi A, Karathanos VT, Yanniotis S (2009) Modeling of rice hydration using finite elements. J Food Eng 94:321–325

3. Barbosa-Canovas GV, Juliano P, Peleg M (2006) Engineering properties of foods. Encyclopedia Life Support Syst 1–32

4. Cunningham SE, McMinn WAM, Magee TRA, Richardson PS (2007) Modelling water absorption of pasta during soaking. J Food Eng 82:600–607

5. Goula AM, Adamopoulos KG (2009) Modeling the rehydration process of dried tomato. Dry Technol 27:1078–1088

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