Changes of Density, Thermal Conductivity, Thermal Diffusivity, and Specific Heat of Plums During Drying
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1081/JFP-200063038
Reference13 articles.
1. Gabas, A.L. and Menegalli, F.C. and Telis-Romero, J. (2002) Influence of drying conditions on the rheological properties of prunes Drying Technology, 20(7), pp. 1485 - 1502.
2. Shrivastava, M. and Datta, A.K. (1999) Determination of specific heat and thermal conductivity of mushrooms (Pleurotus florida) Journal of Food Engineering, 39, pp. 255 - 260. [CROSSREF]
3. Schmalko, M.E. and Morawicki, R.O. and Ramallo, L.A. (1997) Simultaneous determination of specific heat and thermal conductivity using the finite-difference method Journal of Food Engineering, 31, pp. 531 - 540. [CROSSREF]
4. AOAC.(1990) Official Methods of Analysis 15 th. Washington DC: Association of Official Analytical Chemists.
5. Zogzas, N.P. and Maroulis, Z.B. and Marinos-Kouris, D.Densities, shrinkage and porosity of some vegetables during air drying Drying Technology, 12(7), pp. 1653 - 1666.
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