Water sorption and cooking time of red kidney beans (Phaseolus vulgaris L.): part II - mathematical models of water sorption-Reference-Cited by-同舟云学术

Water sorption and cooking time of red kidney beans (Phaseolus vulgaris L.): part II - mathematical models of water sorption

Published:2017-07-20 Issue:11 Volume:52 Page:2412-2421
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Jian Fuji¹,Jayas Digvir S.¹^ORCID,Fields Paul G.²,White Noel D.G.²

Affiliation:

1. Department of Biosystems Engineering; University of Manitoba; Winnipeg MB R3T 5V6 Canada

2. Agriculture and Agri-Food Canada, Morden Research and Development Center, c/o Department of Biosystems Engineering; University of Manitoba; Winnipeg MB R3T 5V6 Canada

Funder

Natural Sciences and Engineering Research Council of Canada

Canada Foundation for Innovation

Manitoba Research Innovation Fund

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13525/fullpdf

Reference19 articles.

1. Moisture sorption isotherms of cowpea (Vigna unguiculata L. walp) and its protein isolate;Ayranci;Journal of Food Engineering,2005

2. Modeling of rice hydration using finite elements;Bakalis;Journal of Food Engineering,2009

3. Diffusive model with variable effective diffusivity considering shrinkage in thin layer drying of chitosan;Batista;Journal of Food Engineering,2007

4. Modeling water uptake in a cereal grain during soaking;Bello;Journal of Food Engineering,2010

5. Heat and mass transfer during drying of a bed of shrinking particles - simulation for carrot cubes dried in a spout-fluidized-bed drier;Białobrzewski;International Journal of Heat and Mass Transfer,2008

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rapid and non-destructive detection of hard to cook chickpeas using NIR hyperspectral imaging and machine learning;Food and Bioproducts Processing;2023-09

2. Modeling and Thermodynamic Analysis of the Water Sorption Isotherms of Cottonseed Products;Foundations;2021-07-12

3. Numerical Simulation of Water Absorption and Swelling in Dehulled Barley Grains during Canned Porridge Cooking;Processes;2018-11-20

4. Numerical investigation of intermittent drying of a corn for different drying conditions;Thermal Science;2018

5. Water sorption and cooking time of red kidney beans (Phaseolus vulgaris L.): part I - Effect of freezing and drying conditions on water sorption and cooking time;International Journal of Food Science & Technology;2017-06-27