A Study of Coupled Heat and Mass Transfer in Composite Food Products during Convective Drying-Reference-Cited by-同舟云学术

A Study of Coupled Heat and Mass Transfer in Composite Food Products during Convective Drying

Published:2007-08 Issue:7-8 Volume:25 Page:1359-1368
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Rahman S. M. A.,Islam M. R.,Mujumdar A. S.

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373930701438956

Reference21 articles.

1. Mujumdar , A.S. ; Devahastin , S.Drying: Thermodynamics and Fundamentals, Developments in Drying, Food Dehydration;Kasetsart University Press : Bangkok , Thailand , 2000 ; 5 – 42 .

2. Diffusive Model with Shrinkage in the Thin-Layer Drying of Fish Muscles

3. Models for drying kinetics based on drying curves of slabs

4. A DIFFUSION MODEL WITH A MOISTURE DEPENDENT DIFFUSION COEFFICIENT FOR PARBOILED RICE

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