Impact of different geometric shapes on drying kinetics and textural characteristics of apples at temperatures above 100 °C
Author:
Publisher
Springer Science and Business Media LLC
Subject
Fluid Flow and Transfer Processes,Condensed Matter Physics
Link
http://link.springer.com/content/pdf/10.1007/s00231-019-02691-1.pdf
Reference61 articles.
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3. Castro AM, Mayorga EY, Moreno FL (2018) Mathematical modelling of convective drying of fruits: A review. J Food Eng 223:152–167
4. Ertekin C, Firat MZ (2017) A comprehensive review of thin-layer drying models used in agricultural products. Crit Rev Food Sci Nutr 57(4):701–717
5. Rahman MM, Joardder MUH, Khan MIH, Pham N, Karim M (2018) Multi-scale model of food drying: Current status and challenges. Crit Rev Food Sci Nutr 58(5):858–876
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