Convective drying of osmotically dehydrated apples described by three-dimensional numerical solution of the diffusion equation with analysis of water effective diffusivity spatial distribution
Author:
Affiliation:
1. Federal Institute of Education Science and Technology of Paraiba, João Pessoa, Brazil;
2. Federal University of Campina Grande, Campina Grande, Brazil
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1549565
Reference42 articles.
1. Nonlinear thermodynamic approach to analyze long time osmotic dehydration of parenchymatic apple tissue
2. Effect of infrared pretreatment on low-humidity air drying of apple slices
3. FIB – Food Ingredients Brasil (2013). Dossiê Alimentos Desidratados. Número 26. http://www.revista-fi.com.
4. Research on the nonenzymatic browning reactions in model systems based on apple slices dried by instant controlled pressure drop drying
5. Optimization of osmotic dehydration of melons followed by air-drying
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1. The Analytical Theory of Water Activity in the Paddy Rice Drying Process;Agronomy;2024-08-06
2. Analysis of drying of melon peels using numerical solution of the diffusion equation;Journal of Food Process Engineering;2023-01-03
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