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Moisture transformation and transport during the drying process for Radix Paeoniae Alba slices

  • Published:2017-01 Issue: Volume:110 Page:25-31
  • ISSN:1359-4311
  • Container-title:Applied Thermal Engineering
  • language:en
  • Short-container-title:Applied Thermal Engineering

Author:

Li Ran,Liu Chuanping,Zhang Chenwei,Shen Jianbiao,Wang Li,Jia Chao

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

National Basic Research Program of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,Energy Engineering and Power Technology

Reference22 articles.

1. Drying characteristics and quality evaluation of kiwi slices under hot air natural convective drying method;Chin;Int. Food Res. J.,2015

2. Comparing models to Neumann and dirichlet conditions in grape seed drying;Gracielle;Appl. Therm. Eng.,2016

3. The thin layer drying characteristics of organic apple slices;Sacilik;J. Food Eng.,2006

4. Drying of eggplant and selection of a suitable thin layer drying model;Ertekin;J. Food Eng.,2004

5. The model and mass transfer characteristics of convection drying of peach slices;Zhu;Int. J. Heat Mass Transf.,2014

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