A Paradigm Shift in Drying of Food Materials via Free-Volume Concepts

Author： van der Sman R. G. M.   Jin X.   Meinders M. B. J.  

Publisher： Taylor & Francis Ltd

ISSN： 0737-3937

Source： Drying Technology, Vol.31, Iss.15, 2013-11, pp. : 1817-1825

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

The Teaching of Food Composition and Analysis: Time for a Paradigm Shift?

By Stewart K.K.  

Journal of Food Composition and Analysis, Vol. 9, Iss. 3, 1996-09 ,pp. : 194-195

Academic Press

Access to resources Recommend Favorite

Correlations between gas permeation and free-volume hole properties of polyurethane membranes

By Wang Z.F.   Wang B.   Yang Y.R.   Hu C.P.  

European Polymer Journal, Vol. 39, Iss. 12, 2003-12 ,pp. : 2345-2349

Elsevier

Access to resources Recommend Favorite

Mesoscopic Constitutive Model for Predicting Failure of Bulk Metallic Glass Composites Based on the Free-Volume Model

By Jiang Yunpeng  

Materials, Vol. 11, Iss. 2, 2018-02 ,pp. : 327-327

MDPI

Access to resources Recommend Favorite

Modeling of Drying of Food Materials with Thickness of Several Centimeters by the Reaction Engineering Approach (REA)

By Putranto Aditya  

Drying Technology, Vol. 29, Iss. 8, 2011-06 ,pp. : 961-973

Taylor & Francis Ltd

Access to resources Recommend Favorite

A Review of: "Drying of Porous Materials"

By Thorat B. N.  

Drying Technology, Vol. 25, Iss. 9, 2007-09 ,pp. : 1587-1587

Taylor & Francis Ltd

Access to resources Recommend Favorite