A Review of Thin Layer Drying of Foods: Theory, Modeling, and Experimental Results

ISSN： 1040-8398

Source： Critical Reviews in Food Science and Nutrition, Vol.50, Iss.5, 2010-05, pp. : 441-464

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Mathematical modelling of thin layer hot air drying of carrot pomace

By Kumar Navneet

Journal of Food Science and Technology, Vol. 49, Iss. 1, 2012-02 ,pp. : 33-41

Springer Publishing Company

Access to resources Recommend Favorite

Catalase-based thin-layer enzyme cell used in organic-phase FIA system for determination of moisture in oily foods

By Adányi Nóra Váradi Mária

European Food Research and Technology A, Vol. 219, Iss. 4, 2004-09 ,pp. : 432-437

Springer Publishing Company

Access to resources Recommend Favorite

Grape Drying: A Review

By Esmaiili Mohsen

Food Reviews International, Vol. 23, Iss. 3, 2007-07 ,pp. : 257-280

Taylor & Francis Ltd

Access to resources Recommend Favorite

Modeling the kinetics of drying of viscose fibre

By Efremov G. Govorova M.

Fibre Chemistry, Vol. 38, Iss. 6, 2006-11 ,pp. : 513-517

Springer Publishing Company

Access to resources Recommend Favorite

Kinetic modeling of hazelnut drying: Effects of different cultivars and drying parameters

Journal Of Food Process Engineering (Electronic), Vol. 41, Iss. 1, 2018-02 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite