Transport phenomena in pasta drying: a dough-air double domain advanced modeling-Reference-Cited by-同舟云学术

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Transport phenomena in pasta drying: a dough-air double domain advanced modeling

Published:2024-09 Issue: Volume:376 Page:112052
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Adduci Gaetano^ORCID,Petrosino Francesco^ORCID,Manoli Eleonora^ORCID,Cardaropoli Emily^ORCID,Coppola Gerardo^ORCID,Curcio Stefano

Publisher

Elsevier BV

Reference43 articles.

1. Mass transfer rate in gas-liquid Taylor flow: Sherwood numbers from numerical simulations;Albrand;Chem. Eng. Sci.,2023

2. An analysis of the transport phenomena occurring during food drying process;Aversa;J. Food Eng.,2007

3. Analysis of cracking and breakage in dried pasta;Baiano;a case study,2019

4. The investigation of low temperature vacuum drying processes of agricultural materials;Bazyma;J. Food Eng.,2006

5. R. Byron Bird, Warren E. Stewart, Edwin N. Lightfoot - transport phenomena;Byron Bird,1989

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Computational fluid dynamic model analysis of multipurpose dryer with bio-waste heat source: An experimental validation using paddy rice;Energy Conversion and Management: X;2024-07

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