A comparison of drying kinetics based on the degree of hydration and moisture ratio-Reference-Cited by-同舟云学术

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A comparison of drying kinetics based on the degree of hydration and moisture ratio

Published:2015-01 Issue:1 Volume:60 Page:192-198
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Bispo Jose A.C.,Bonafe Carlos F.S.,Santana Kleyse M.O.V.,Santos Enne C.A.

Funder

Fundação de Amparo à Pesquisa do Estado da Bahia

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Drying characteristics and sorption isotherm of tomato slices;Akanbi;Journal of Food Engineering,2006

2. Choosing an appropriate drying model for intermittent and continuous drying of bananas;Baini;Journal of Food Engineering,2007

3. Entropy and volume change of dissociation in tobacco mosaic virus probed by high pressure;Bispo;Journal of Physical Chemistry B,2012

4. Optimizing drying processes by using a structural transition model and entropy change maximization;Bispo;Drying Technology,2014

5. Modeling drying isotherms using a structure transition model;Bispo;Drying Technology,2013

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