The effect of intermittent drying on the cracking ratio of soybeans (Glycine max ) at different relative humidity using reaction engineering approach modeling-Reference-Cited by-同舟云学术

The effect of intermittent drying on the cracking ratio of soybeans (Glycine max ) at different relative humidity using reaction engineering approach modeling

Published:2018-06-28 Issue:6 Volume:6 Page:1492-1500
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Jung Hwabin¹,Yoon Won Byong¹^ORCID

Affiliation:

1. Department of Food Science and Biotechnology; College of Agriculture and Life Sciences; Kangwon National University; Gangwon Korea

Funder

Cooperative Research Program for Agriculture Science & Technology Development

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.709/fullpdf

Reference42 articles.

1. Effect of high temperature intermittent drying and tempering on rough rice quality;Aquerreta;Journal of Food Engineering,2007

2. Choosing an appropriate drying model for intermittent and continuous drying of bananas;Baini;Journal of Food Engineering,2007

3. Simulation of intermittent drying of maitake mushroom by a simplified model;Cao;Biosystems Engineering,2004

4. The basics of a reaction engineering approach to modeling air-drying of small droplets or thin-layer materials;Chen;Drying Technology,2008

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