Mechanistic understanding of case-hardening and texture development during drying of food materials

Author:

Gulati Tushar,Datta Ashim K.

Funder

Agriculture and Food Research Initiative Competitive

USDA National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

Food Science

Reference119 articles.

1. Predicting the quality of dehydrated foods and biopolymers-research needs and opportunities;Achanta;Dry. Technol.,1996

2. Moisture transport in shrinking gels during saturated drying;Achanta;AIChE J.,1997

3. Relationships between microstructure and mechanical properties of cellular cornstarch extrudates;Agbisit;J. Texture Stud.,2007

4. Heat and moisture transfer and hygrophysical changes in elastoplastic hollow cylinder-food during drying;Akiyama;J. Food Sci.,2000

5. 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), C3, pp. 1604–1611.

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