Desorption isotherms and mathematical modeling of thin layer drying kinetics of tomato

Author:

Belghith Amira,Azzouz Soufien,ElCafsi Afif

Publisher

Springer Science and Business Media LLC

Subject

Fluid Flow and Transfer Processes,Condensed Matter Physics

Reference45 articles.

1. Akanbi CT, Adeyemi RS, Ojo A (2006) Drying characteristics and sorption isotherm of tomato slices. J Food Eng 73:157–163

2. Al Harahsheh M, Al-Muhtaseb Ala’a H H, Magee TRA (2009) Microwave drying kinetics of tomato pomace: effect of osmotic dehydration. Chem Eng Process 48:524–531

3. Al Hodali R (1997) Numerical simulation of an agricultural foodstuffs drying unit using solar energy and adsorption process. Ph.D Thesis, Université Libre de Bruxelles, Belgium

4. Al Muhtaseb AH, Al-Harahsheh M, Hararah M, Magee TRA (2010) Drying characteristics and quality change of unutilized-protein rich-tomato pomace with and without osmotic pre-treatment. Ind Crops Prod 31:171–177

5. Amiri Chayjan R (2012) Modeling some drying characteristics of high moisture potato slices in fixed, semi fluidized and fluidized bed conditions. J Agric Sci Technol 14:1229–1241

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