Numerical description of guava osmotic dehydration including shrinkage and variable effective mass diffusivity-Reference-Cited by-同舟云学术

Numerical description of guava osmotic dehydration including shrinkage and variable effective mass diffusivity

Published:2014-12 Issue:2 Volume:59 Page:859-866
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

da Silva Wilton Pereira^ORCID,de Farias Aires Juarez Everton,de Castro Deise Souza,Pereira da Silva e Silva Cleide Maria Diniz,Gomes Josivanda Palmeira

Funder

CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico)

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

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

3. Water diffusion in unsaturated polyester composite reinforced by a hybrid jute/glass fabric: modeling and simulation;Cavalcanti;Revista Matéria,2005

4. Application of inverse methods in the osmotic dehydration of acerola;Conceição Silva;International Journal of Food Science and Technology,2010

5. Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas;Corrêa;Journal of Food Engineering,2010

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