Drying curves and apparent diffusivity of New Zealand chestnut variety ‘1015’-Reference-Cited by-同舟云学术

Drying curves and apparent diffusivity of New Zealand chestnut variety ‘1015’

Published:2008-04 Issue:3 Volume:85 Page:381-386
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Biju Cletus Anila,Carson James K.

Publisher

Elsevier BV

Subject

Food Science

Reference13 articles.

1. Biju Cletus, A. (2007). Drying characteristics of New Zealand chestnuts, MSc Thesis, University of Waikato, New Zealand.

2. Thermal fluid sciences;Çengel,2005

3. Analysis of the drying kinetics of chestnuts;Guiné;Journal of Food Engineering,2006

4. Heat Transfer;Holman,1992

5. Klinac, D. J. (2000). Chestnuts worldwide and in New Zealand. A brief introductory paper prepared by NZCC. Retrieved December 22, 2004, from www.nzcc.org.nz/factsheet.html.

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