Non-isotropic shrinkage and interfaces during convective drying of potato slabs within the frame of the systematic approach to food engineering systems (SAFES) methodology

Author:

Campos-Mendiola R.,Hernández-Sánchez H.,Chanona-Pérez J.J.,Alamilla-Beltrán L.,Jiménez-Aparicio A.,Fito P.,Gutiérrez-López G.F.

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Drying and dried products under the microscope;Aguilera;Food Science and Technology International,2003

2. Simultaneous heat and mass transfer: Dehydration;Aguilera,1999

3. Description of morphological changes of particles along spray drying;Alamilla-Beltrán;Journal of Food Engineering,2005

4. Official methods of analysis;AOAC,1995

5. Chenoll, C., Heredia, A., Seguí, L., & Fito, P. (2005). Quality and safety modeling of tasajo processing: SAFES methodology. In: Proceedings of V Iberoamerican congress of food engineering (CIBIA V), Puerto Vallarta, Mexico.

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