Modeling heat and mass transfer during drying of green coffee beans using prolate spheroidal geometry

Author:

Hernández-Díaz W.N.,Ruiz-López I.I.,Salgado-Cervantes M.A.,Rodríguez-Jimenes G.C.,García-Alvarado M.A.

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. AOAC, (1990). Official Methods of Analysis (method No. 22.013). Washington, DC: Association of Official Analytical Chemist.

2. Application of the logarithmic model to cross-flow deep-bed grain drying;Barre;Transaction of the ASAE,1971

3. The drying of soybean seed in countercurrent and concurrent moving bed dryers;Barrozo;Drying Technology,1998

4. Transport phenomena;Bird,1960

5. Mathematical modeling of grain drying in counter-flow beds: Investigation of crossover of air and grain temperatures;Bruce;Journal of Agricultural Engineering Research,1993

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