Predicting moisture profiles in potato and carrot during convective hot air drying using isothermally measured effective diffusivity-Reference-Cited by-同舟云学术

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Predicting moisture profiles in potato and carrot during convective hot air drying using isothermally measured effective diffusivity

Published:2008-02 Issue:4 Volume:84 Page:516-525
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Srikiatden Jaruk,Roberts John S.

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. AOAC (1990). Official methods of analysis (15th ed., Vol. 2., p. 614). Arlington: Association of Official Analytical Chemists, Inc.

2. Measurement of food thermal conductivity using differential scanning calorimetry;Buhri;Journal of Food Science,1993

3. Fundamentals of the drying mechanism during air dehydration of foods;Chirife,1983

4. Effects of temperature and composition on thermal properties of foods;Choi,1986

5. Thermal conductivity of foods;Choi,2003

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