Drying kinetics and determination of effective moisture diffusivity and activation energy in cucumber pericarp tissues using thin-layer drying models-Reference-Cited by-同舟云学术

Drying kinetics and determination of effective moisture diffusivity and activation energy in cucumber pericarp tissues using thin-layer drying models

Published:2021 Issue:2 Volume:27 Page:181-192
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Kim Seong-Heon¹,Tanaka Fumina²,Tanaka Fumihiko²

Affiliation:

1. Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University

2. Faculty of Agriculture, Kyushu University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/27/2/27_181/_pdf

Reference52 articles.

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2. Akinola, A.A. (2018). Effective moisture diffusivity and activation energy estimation of cucumber fruit slices using a refractance window™ dryer, J. Assoc. Prof. Eng. Trinidad Tobago, 46, 11-16.

3. Akpinar, E.K., Bicer, Y., and Midilli, A. (2003). Modeling and experimental study on drying of apple slices in a convective cyclone dryer. J. Food Process Eng., 26, 515-541.

4. Che, G., and Zhang, X. (2019). Molecular basis of cucumber fruit domestication. Curr. Opin. Plant Biol., 47, 38-46.

5. Crank, J. (1979). “The Mathematics of Diffusion”. Oxford University Press, Oxford.

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