Computational modelling of superheated steam drying of compacted distillers’ spent grain coated with solubles-Reference-Cited by-同舟云学术

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Computational modelling of superheated steam drying of compacted distillers’ spent grain coated with solubles

Published:2019-07 Issue: Volume:116 Page:63-77
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Ramachandran Rani Puthukulangara^ORCID,Paliwal Jitendra,Cenkowski Stefan

Funder

Natural Sciences and Engineering Research Council of Canada

Graduate Enhancement of Tri-Council Stipends

University of Manitoba Graduate Fellowship

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference91 articles.

1. Industrial film drying;Abbott;Fundam. Coat. Res. Convert. e-Print,2011

2. Identification of effective diffusivities in anisotropic material of pine wood during drying with superheated steam;Adamski;Dry. Technol.,2013

3. Effect of water yam (Dioscoreaalata) flour fortified with distiller’s spent grain on nutritional, chemical, and functional properties;Awoyale;Food Sci. Nutr.,2016

4. Choosing an appropriate drying model for intermittent and continuous drying of bananas;Baini;J. Food Eng.,2007

5. Moisture adsorption in palletised corrugated fibreboard cartons under shipping conditions: a CFD modelling approach;Berry;Food Bioprod. Process.,2018

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1. Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods;Food Engineering Reviews;2024-08-07

2. Simulation and experimental study on the effect of deformation on heat and mass transfer in potato chips during superheated steam drying;Journal of Food Process Engineering;2023-12-22

3. Computational modeling of spatial variation in moisture content and temperature distribution in corn at different superheated steam temperatures;Cogent Engineering;2023-05-25

4. Superheated steam processing of cereals and cereal products: A review;Comprehensive Reviews in Food Science and Food Safety;2023-02-15

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