Effect of composition and pore structure on binding energy and effective diffusivity of moisture in porous food-Reference-Cited by-同舟云学术

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Effect of composition and pore structure on binding energy and effective diffusivity of moisture in porous food

Published:1992-01 Issue:3 Volume:15 Page:187-208
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Xiong Xiaobing,Narsimhan Ganesan,Okos Martin R.

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Durum wheat pasta drying kinetics;Andrieu;Food Sci. & Technol.,1986

2. Moisture and heat transfer modeling during durum wheat pasta drying;Andrieu,1986

3. Equation for fitting desorption isotherms of durum wheat pasta;Andrieu;J. Food Technol.,1985

4. Identification of water apparent diffusivities of corn based extruded pasta;Andrieu,1988

5. Changes in state of water in proteinaceous systems;Berlin;J. Colloid & Interface Sci.,1970

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