Effect of air temperature and velocity on moisture diffusivity in relation to physical and sensory quality of dried pumpkin seeds-Reference-Cited by-同舟云学术

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Effect of air temperature and velocity on moisture diffusivity in relation to physical and sensory quality of dried pumpkin seeds

Published:2016-01-04 Issue:12 Volume:34 Page:1423-1433
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Uddin Zahoor,Suppakul Panuwat,Boonsupthip Waraporn

Funder

This research was financially supported by the Kasetsart University Research and Development Institute, Kasetsart University, Thailand.

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2015.1119840

Reference44 articles.

1. Quality Changes in Food Materials as Influenced by Drying Processes

2. Comparison of genetic algorithm and neural network approaches for the drying process of carrot

3. Influence of drying conditions on the effective moisture diffusivity, energy of activation and energy consumption during the thin-layer drying of berberis fruit (Berberidaceae)

4. Hot-air drying characteristics of red pepper

5. Drying characteristics of unshelled kernels of candle nuts

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