Specific Heat, Thermal Conductivity and Thermal Diffusivity of Red Lentil Seed as a Function of Moisture Content-Reference-Cited by-同舟云学术

Specific Heat, Thermal Conductivity and Thermal Diffusivity of Red Lentil Seed as a Function of Moisture Content

Published:2013-09-20 Issue:4 Volume:38 Page:1807-1811
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Gharibzahedi Seyed Mohammad Taghi¹,Ghahderijani Mohammad²,Lajevardi Zhaleh Sadat¹

Affiliation:

1. Department of Food Science; Engineering and Technology; Faculty of Agricultural Engineering and Technology; University of Tehran; PO Box 4111 Karaj 31587-77871 Iran

2. Department of Agricultural Mechanization & Machinery; Science and Research Branch, Islamic Azad University; Tehran Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12151/fullpdf

Reference18 articles.

1. Mass transfer and volume changes in French fries during air frying;Andrés;Food Bioprocess Tech.,2012

2. Thermal properties of guna seed;Aviara;Int. Agrophys.,2008

3. Thermal properties of roselle seed;Bamgboye;Int. Agrophys.,2010

4. Physical and thermal properties of coffee;Chandrasekar;J. Agric. Eng. Res.,1999

5. Moisture-dependent engineering properties of black cumin (Nigella Sativa L.) seed;Gharibzahedi;Agric. Eng. Int.: CIGR Ejournal.,2010

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