Drying of Carbohydrate Food in Superheated Steam and Hot Air. Characteristics of Coloring of Potato Slice Surfaces.-Reference-Cited by-同舟云学术

Drying of Carbohydrate Food in Superheated Steam and Hot Air. Characteristics of Coloring of Potato Slice Surfaces.

Published:2003 Issue:1 Volume:29 Page:94-99
ISSN:0386-216X
Container-title:KAGAKU KOGAKU RONBUNSHU
language:en
Short-container-title:KAGAKU KOGAKU RONBUNSHU

Author:

Iyota Hiroyuki¹,Konishi Yotaro²,Yoshida Kaori²,Nishimura Nobuya¹,Nomura Tomohiro¹,Yoshida Masamichi³

Affiliation:

1. Department of Mechanical and Physical Engineering, Graduate School of Engineering, Osaka City University

2. Department of Interdisciplinary Studies for Advanced Aged Society, Graduate School of Human Life Science, Osaka City University

3. Department of Material Systems Engineering and Applied Life Science, Toyama University

Publisher

Society of Chemical Engineers, Japan

Subject

General Chemical Engineering,General Chemistry

Link

http://www.jstage.jst.go.jp/article/kakoronbunshu/29/1/29_1_94/_pdf

Reference6 articles.

1. Imakoma, H., M. Kawasaki, M. Miyahara, M. Okazaki and T. Akao; “Kanetsusuijyouki ni yoru Saikinhousi no Simetu ni Kansuru Sokudoronteki Kenkyuu,” Kagakukougaku Symposium Siries, 16, pp. 28–33, Kagakukougakukyoukai, Tokyo, Japan (1988)

2. Iyota, H., N. Nishimura and T. Nomura; “A Reverse Process of Superheated Steam Drying from Condensation to Evaporation,” JSME, B63, 2764–2770 (1997)

3. Iyota, H., N. Nishimura and T. Nomura; “Modeling of Superheated Steam Drying including Changes from Condensation to Evaporation Occurring in Early Stage,” Proc. of 12th Int. Drying Symposium 2000, No. 338, Noordwijkerhout, the Netherlands (2000)

4. DRYING OF SLICED RAW POTATOES IN SUPERHEATED STEAM AND HOT AIR

5. SIMULATION OF SUPERHEATED STEAM DRYING CONSIDERING INITIAL STEAM CONDENSATION

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