Anomalous diffusion based on fractional calculus approach applied to drying analysis of apple slices: The effects of relative humidity and temperature-Reference-Cited by-同舟云学术

Anomalous diffusion based on fractional calculus approach applied to drying analysis of apple slices: The effects of relative humidity and temperature

Published:2017-04-12 Issue:5 Volume:40 Page:e12549
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Ramírez C.¹,Astorga V.¹,Nuñez H.¹,Jaques A.¹,Simpson R.¹²

Affiliation:

1. Departamento de Ingeniería Química y Ambiental; Universidad Técnica Federico Santa María, P.O. Box 110-V; Valparaíso Chile

2. Centro Regional de Estudios en Alimentos y Salud (CREAS) Conicyt-Regional R06I1004, Blanco 1623 Room 1402; Valparaíso Chile

Funder

Fondo Nacional de Desarrollo Científico y Tecnológico

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12549/fullpdf

Reference24 articles.

1. Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits;Agudelo;LWT-Food Science and Technology,2011

2. Selection of a the best suitable thin-layer drying mathematical model for vacuum dried chili pepper;Alibas;Journal of Biological and Environmental Science,2012

3. Shrinkage and porosity effects on heat and mass transfer during potato drying;Aprajeeta;Journal of Food Engineering,2015

4. Physical pictures of transport in heterogeneous media: Advection-dispersion, random-walk, and fractional derivative formulations;Berkowitz;Water Resources Research,2002

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