Shrinkage and porosity evolution during air-drying of non-cellular food systems: Experimental data versus mathematical modelling

Author:

Nguyen Thanh Khuong,Khalloufi Seddik,Mondor Martin,Ratti Cristina

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Moisture transport in shrinking gels during saturated drying;Achanta;AICHE Journal,1997

2. Shrinkage density and porosity variations during the convection drying of potato starch gel;Al-Muhtaseb,2004

3. Maltodextrin molecular weight distribution influence on the glass transition temperature and viscosity in aqueous solutions;Avaltroni;Carbohydrate Polymers,2004

4. Prediction of drying shrinkage beyond the pore isodeformation assumption;Coussy;Journal of Mechanics of Materials and Structures,2009

5. Fundamentals of drying of foodstuffs;Crapiste,1985

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