Development of a porosity prediction model based on shrinkage velocity and glass transition temperature
Author:
Affiliation:
1. Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Rajshahi, Bangladesh;
2. Science and Engineering Faculty, Queensland University of Technology, Brisbane, QLD, Australia
Funder
Advanced Queensland Fellowship
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1555540
Reference82 articles.
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2. Concluding remarks: the future of soft matter and food structure
3. Multiphase porous media model for intermittent microwave convective drying (IMCD) of food
4. Multi-scale model of food drying: Current status and challenges
5. Development of realistic food microstructure considering the structural heterogeneity of cells and intercellular space
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