Heat and Mass Transfer during Drying of Liquid Pasty Plant Extract by Vacuum Belt Drying
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/07373937.2011.615034
Reference9 articles.
1. FAOSTAT, Food and Agriculture Organization of the United Nations. Available at:http://faostat.fao.org/
2. A Comprehensive Study on Thermophysical Material Properties for an Innovative Coffee Drying Process
3. MEASUREMENT OF TRANSPORT PROPERTIES FOR THE DRIED LAYER OF COFFEE SOLUTION UNDERGOING FREEZE DRYING
4. STRUCTURAL MODELS RELATED TO TRANSPORT PROPERTIES FOR THE DRIED LAYER OF FOOD MATERIALS UNDERGOING FREEZE-DRYING
5. Viscosity and electrical conductivity of concentrated solutions of soluble coffee
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