Analytical two-dimensional analysis of the transport phenomena occurring during convective drying: Apple slices
- 1 February 2014
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 123, 87-93
- https://doi.org/10.1016/j.jfoodeng.2013.09.019
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- A novel approach to evaluate the temperature during drying of food products with negligible external resistance to mass transferJournal of Food Engineering, 2013
- Mathematical simulation of convective drying: Spatially distributed temperature and moisture in carrot slabInternational Journal of Thermal Sciences, 2012
- Mathematical modeling of convective drying: Lumped temperature and spatially distributed moisture in slabEnergy, 2011
- A new solution approach for simultaneous heat and mass transfer during convective drying of mangoJournal of Food Engineering, 2011
- The variable nature of Biot numbers in food dryingJournal of Food Engineering, 2010
- An analysis of the transport phenomena occurring during food drying processJournal of Food Engineering, 2007
- Numerical modeling of heat and mass transfer during forced convection drying of rectangular moist objectsInternational Journal of Heat and Mass Transfer, 2006
- Dimensionless analysis of the simultaneous heat and mass transfer in food dryingJournal of Food Engineering, 2002
- Analytical solution of mass transfer equation considering shrinkage for modeling food-drying kineticsJournal of Food Engineering, 2000
- Analytical Solution of Mass Transfer Equation with Interfacial Resistance in Food DryingDrying Technology, 1996