Prediction of mass transfer parameters and thermodynamic properties using the refractance WindowTM technique for drying of Yam (Dioscorea Trifida) paste-Reference-Cited by-同舟云学术

Prediction of mass transfer parameters and thermodynamic properties using the refractance WindowTM technique for drying of Yam (Dioscorea Trifida) paste

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

SANTOS Samíria de Jesus Lopes¹,SILVA Luiza Helena Meller da¹^ORCID,RODRIGUES Antonio Manoel da Cruz¹

Affiliation:

1. Universidade Federal do Pará – UFPA, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101181&tlng=en

Reference42 articles.

1. Quality retention in strawberry and carrot purees dried with Refractance Window system;Abonyi B. I.;Journal of Food Science,2002

2. Effect of drying conditions on energy utilization during cocoyam drying;Aforabi T.;Agricultural Engineering International: CIGR Journal,2014

3. Moisture transfer models for slabs drying;Akpinar E. K.;International Chemical at Heat Mass Transfer,2005

4. Encyclopedia of applied plant sciences;Andres C.,2017

5. Determination of diffusion and convective transfer coefficients in food drying revisited: A new methodological approach;Arranz F. J.;Biosystems Engineering,2017

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