Multiphase transfer model for intermittent microwave-convective drying of food: Considering shrinkage and pore evolution

Author:

Joardder Mohammad U.H.,Kumar C.,Karim M.A.

Publisher

Elsevier BV

Subject

Fluid Flow and Transfer Processes,General Physics and Astronomy,Mechanical Engineering

Reference66 articles.

1. Experimental and theoretical investigation of drying behaviour of garlic in an inert medium fluidized bed assisted by microwave;Abbasi Souraki;J. Food Eng.,2008

2. Shrinkage and porosity effects on heat and mass transfer during potato drying;Aprajeeta;J. Food Eng.,2015

3. Modeling of microwave drying of fruits. Part II: effect of osmotic pretreatment on the microwave dehydration process;Arballo;Drying Technol.,2012

4. Dynamics of Fluids in Porous Media;Bear,1972

5. Thin-layer modeling of convective and microwave-convective drying of oyster mushroom (Pleurotus ostreatus);Bhattacharya;J. Food Sci. Technol.,2013

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