Prediction of moisture transfer parameters for convective drying of shrimp at different pretreatments-Reference-Cited by-同舟云学术

Prediction of moisture transfer parameters for convective drying of shrimp at different pretreatments

Published:2018-04-19 Issue:4 Volume:38 Page:612-618
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

COSTA Marcus Vinicius da¹,SILVA Aline Kazumi Nakata da¹,RODRIGUES Priscila Rodrigues e¹,SILVA Luiza Helena Meller da¹,RODRIGUES Antonio Manoel da Cruz¹

Affiliation:

1. Universidade Federal do Pará, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v38n4/0101-2061-cta-fst31517.pdf

Reference38 articles.

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3. A modeling study for moisture diffusivities and moisture transfer coefficients in drying of passion fruit peel;Bezerra C. V.;International Journal of Heat and Mass Transfer,2015

4. The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85 °C;Brunton N. P.;Meat Science,2006

5. Influence of high intensity ultrasound on drying kinetics of persimmon;Cárcel J. A.;Drying Technology,2007

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