Energy efficient improvements in hot air drying by controlling relative humidity based on Weibull and Bi-Di models-Reference-Cited by-同舟云学术

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Energy efficient improvements in hot air drying by controlling relative humidity based on Weibull and Bi-Di models

Published:2018-09 Issue: Volume:111 Page:20-29
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Ju Hao-Yu,Zhao Shi-Hao,Mujumdar A.S.,Fang Xiao-Ming,Gao Zhen-Jiang,Zheng Zhi-An,Xiao Hong-Wei^ORCID

Funder

National Key Research and Development Program of China

Chinese Agricultural Research System

2017 Shijiazhuang science and technology research and development project

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference51 articles.

1. Determination of effective moisture diffusivity, energy consumption and active ingredient concentration variation in inula racemosa rhizomes during drying;Agnihotri;Ind. Crop Prod.,2017

2. Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes;Bai;Innov. Food Sci. Emerg. Technol.,2013

3. A new solution approach for simultaneous heat and mass transfer during convective drying of mango;Barati;J. Food Eng.,2011

4. Mathematical modeling of convective drying: lumped temperature and spatially distributed moisture in slab;Barati;Energy,2011

5. Simulation of food drying: FEM analysis and experimental validation;Curcio;J. Food Eng.,2008

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