The use of a diffusional model in determining the permeability of corn pericarp-Reference-Cited by-同舟云学术

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The use of a diffusional model in determining the permeability of corn pericarp

Published:1990-01 Issue:1 Volume:12 Page:53-66
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Tolaba Marcela P.,Suarez Constantino,Viollaz Pascual E.

Publisher

Elsevier BV

Subject

Food Science

Reference10 articles.

1. Physical absorption of non-uniform surfaces;Henderson;J. Chem. Phys.,1952

2. Important aspects of kernel structure;MacMasters;Trans. ASAE,1962

3. Influence of pericarp on diffusional drying rate in ‘Mature’ corn;Purdy;Crop Science,1967

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process;Foods;2021-07-30

2. Comparative analysis of the water diffusion in the corn grains, with and without pericarp during the thermo-alkaline treatment;Food and Bioproducts Processing;2020-01

3. Superheated steam drying characteristic and moisture diffusivity of distillers’ wet grains and condensed distillers’ solubles;Journal of Food Engineering;2012-04

4. Moisture diffusivities of sunflower seed components;International Journal of Food Science & Technology;2007-07-01

5. The drying of amaranth grain: mathematical modeling and simulation;Brazilian Journal of Chemical Engineering;2005-06

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