A Semi‐Empirical Model for Mass Transfer in Carbohydrate Polymers: A Case of Native Cassava Starch Hydration Kinetic in Hot Water Media
- 14 March 2020
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 72 (11-12)
- https://doi.org/10.1002/star.201900308
Abstract
No abstract availableKeywords
This publication has 25 references indexed in Scilit:
- Novel active packaging based on films of chitosan and chitosan/quinoa protein printed with chitosan-tripolyphosphate-thymol nanoparticles via thermal ink-jet printingFood Hydrocolloids, 2016
- Analytical solution and experimental validation of a model for hydration of soybeans with variable mass transfer coefficientJournal of Food Engineering, 2015
- Acoustically assisted supercritical CO2 extraction of cocoa butter: Effects on kinetics and qualityThe Journal of Supercritical Fluids, 2014
- Modelagem matemática e análise da hidratação de grãos de ervilhaFood Science and Technology, 2009
- Novo modelo de parâmetros concentrados aplicado à hidratação de grãosFood Science and Technology, 2007
- Influence of the drying conditions on the drying constants and moisture diffusivity during the thin-layer drying of figsJournal of Food Engineering, 2004
- Kinetics of Starch Gelatinisation and Mass Transfer During Cooking of Taro (Colocasia esculenta L. Schott) SlicesStarch ‐ Stärke, 2003
- Thin-layer modelling of black tea drying processJournal of Food Engineering, 2002
- Heat and Mass Transfer Coefficients in Drying of Starch Based Food SystemsJournal of Food Science, 1999
- Computerized Model for Strain‐Stress Analysis of Food Undergoing Simultaneous Heat and Mass TransferJournal of Food Science, 1991