Experimental investigation of bound and free water transport process during drying of hygroscopic food material
Author:
Funder
Queensland University of Technology, Australia
Hungarian Brain Research Program “B”
Publisher
Elsevier BV
Subject
General Engineering,Condensed Matter Physics
Reference39 articles.
1. Analytical two-dimensional analysis of the transport phenomena occurring during convective drying: apple slices;Esfahani;J Food Eng,2014
2. Determination of appropriate effective diffusivity for different food materials;Khan;Dry Technol,2017
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4. Water transport in cellular tissues during thermal processing;Halder;AIChE J,2011
5. Multiphase porous media modelling: a novel approach of predicting food processing performance;Khan;Crit Rev Food Sci Nutr,2016
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