Drying rates in shrinking medium: case study of banana
Author:
Affiliation:
1. State University of Campinas, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
General Chemical Engineering
Link
http://www.scielo.br/pdf/bjce/v24n4/a09v24n4.pdf
Reference18 articles.
1. Influence of ripeness and air temperature in banana texture during drying: Cavendish and Gros Michel banana slices;Boudhrioua N.;Journal of Food Engineering,2002
2. Air-drying behavior of Dwarf Cavendish and Gros Michel banana slices;Demirel D.;Journal of Food Engineering,2003
3. Banco de Dados IEA
4. Modeling of Banana Convective Drying by the Drying Characteristic Curve (DCC);Jannot Y.;Method. Drying Technology,2004
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