Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying-Reference-Cited by-同舟云学术

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Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying

Published:2003-07 Issue:3 Volume:58 Page:277-283
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Senadeera Wijitha,Bhandari Bhesh R,Young Gordon,Wijesinghe Bandu

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Some fundamental attributes of far infrared radiation drying of potato;Afzal;Drying Technology,1999

2. Fluid bed processes in the manufacture of snack products;Borgolte;CEB review for Chocolate, Confectionary and Bakery,1981

3. Food dehydration: a dictionary and guide;Brennan,1994

4. The mathematics of diffusion;Crank,1975

5. Blanching time in fluidized beds;Gibert,1980

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