Effect of Temperature and Relative Humidity on Drying Kinetics of Fresh Japanese Noodle (Udon)-Reference-Cited by-同舟云学术

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Effect of Temperature and Relative Humidity on Drying Kinetics of Fresh Japanese Noodle (Udon)

Published:2002-12 Issue:8 Volume:35 Page:649-655
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Inazu Tadao,Iwasaki Ken-ichi,Furuta Takeshi

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. A mathematical model to study the drying process of pasta;REINI;La Termotecnica,1991

2. Durum wheat pasta drying kinetics;RIUE;Lebensmittel-Wissenschaft und-Technologie,1986

3. Correlation of binary mass-transfer coefficient in one phase as low mass-transfer rate;BIRD,1960

4. Drying characteristics of udon noodles;CHEN,2000

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