Estimation of moisture diffusivity in gelatin–starch gels using time-dependent concentration–distance curves at constant temperature-Reference-Cited by-同舟云学术

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Estimation of moisture diffusivity in gelatin–starch gels using time-dependent concentration–distance curves at constant temperature

Published:2003-07 Issue:1 Volume:82 Page:139-149
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Boudhrioua N,Bonazzi C,Daudin J.D

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference12 articles.

1. The mathematics of diffusion;Crank,1975

2. Drying of food materials: a rewiew of recent development;Bruin,1980

3. A knowledge base for the apparent mass diffusion coefficient (DEFF) of foods;Doulia;International Journal of Food Properties,2000

4. Transport phenomena of foods and biological materials;Gekas,1992

5. Kechaou, N. (1989) Séchage des gels fortement déformables: etude de la diffusion interne de l'eau et modélisation PhD thesis, Lorraine, France.

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