Introductory Chapter: A Comprehensive Review of the Versatile Dehydration Processes

Author:

D. Jovanović Jelena,K. Adnadjević Borivoj

Abstract

Publisher

IntechOpen

Reference22 articles.

1. Lewicki PP. Water effects on physical properties of raw materials and foods. In: Gliński J, Horabik J, Lipiec J, editors. Encyclopedia of Agrophysics. Encyclopedia of Earth Sciences Series. Dordrecht: Springer; 2011. DOI: 10.1007/978-90-481-3585-1_180

2. Derossi A, Cassi D, Severini C. Mass transfer mechanisms during dehydration of vegetable food: Traditional and innovative approaches. In: Adv. Topic in Mass Transfer, Chapter 15. London, UK, London, UK: IntechOpen; 2011. pp. 304-320

3. Adnadjevic B, Jovanovic J. HYDROGELS – Synthesis, Structure and Properties. Belgrade: Faculty of Physical Chemistry; 2014. pp. 1-253. ISBN: 978-86-82139-46-1

4. Brown WE, Dollimore D, Galwey AK. Reactions in the solid state. In: Bamford CH, Tipper FH, editors. Comprehensive Chemical Kinetics. Vol. 22. Amsterdam: Elsevier; 1980. pp. 1-340

5. Jhon MS, Andrade JD. Water and hydrogels. Journal of Biomedical Materials Research. 1973;7:509-522

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