A moving boundary model for food isothermal drying and shrinkage: A shortcut numerical method for estimating the shrinkage factor-Reference-Cited by-同舟云学术

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A moving boundary model for food isothermal drying and shrinkage: A shortcut numerical method for estimating the shrinkage factor

Published:2019-03 Issue: Volume:244 Page:212-219
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Adrover A.^ORCID,Brasiello A.^ORCID,Ponso G.

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

1. Moisture migration by magnetic resonance imaging during eggplant drying: a preliminary study;Adiletta;Int. J. Food Sci. Technol.,2014

2. A moving boundary model for food isothermal drying and shrinkage : general setting;Adrover;J. Food Eng.,2019

3. Release kinetics from oral thin films: theory and experiments;Adrover;Chem. Eng. Res. Des.,2015

4. Shrinkage and porosity effects on heat and mass transfer during potato drying;Aprajeeta;J. Food Eng.,2015

5. Mathematical modeling of eggplant drying: shrinkage effect;Brasiello;J. Food Eng.,2013

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