A fundamental approach and its experimental validation to simulate density as a function of moisture content during drying processes-Reference-Cited by-同舟云学术

A fundamental approach and its experimental validation to simulate density as a function of moisture content during drying processes

Published:2010-03 Issue:2 Volume:97 Page:177-187
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Khalloufi Seddik,Almeida-Rivera Cristhian,Bongers Peter

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Al-Muhtaseb, M.H., Mcminn, W.A.M., Magee, T.R.A. 2004. Shrinkage density and porosity variations during the convection drying of potato starch gel. In: Drying-Proceeding of the 14th International Drying Symposium (IDS 2004.C), pp. 1604–1611.

2. Density and porosity: literature data compilation for foodstuffs;Boukouvalas;International Journal of Food Properties,2006

3. Influence of drying method on density and porosity of pears;Guine;Food and Bioproducts Processing,2006

4. Correlations for shrinkage, density and diffusivity for drying of maize and green peas in a fluidized bed with energy carrier;Hatamipour;Journal of Food Engineering,2003

5. A theoretical model and its experimental validation to predict the porosity as a function of shrinkage and collapse phenomena during drying;Khalloufi;Food Research International,2009

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