Modeling of mass transfer and initiation of hygroscopically induced cracks in rice grains in a thermally controlled soaking condition: With dependency of diffusion coefficient to moisture content and temperature – A 3D finite element approach-Reference-Cited by-同舟云学术

Modeling of mass transfer and initiation of hygroscopically induced cracks in rice grains in a thermally controlled soaking condition: With dependency of diffusion coefficient to moisture content and temperature – A 3D finite element approach

Published:2012-08 Issue:3 Volume:111 Page:519-527
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Perez Jonathan H.,Tanaka Fumihiko,Uchino Toshitaka

Funder

Iijima Memorial Foundation for the Promotion of Food Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

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3. Modeling water uptake in a cereal grain during soaking;Bello;Journal of Food Engineering,2010

4. Applied Mechanics of Solids;Bower,2009

5. A laboratory evaluation of pirimiphos methyl and difluron admixed with wheat against the granary weevil;Ferguson;New Zealand Journal of Agricultural Research,1982

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