Drying of foods: Evaluation of a drying model
The drying of potato slabs in air flow is analysed by the simultaneous numerical solution of the differential heat balance and diffusion equations for a shrinking body. A uniform temperature profile in the solid and temperature dependent diffusion coefficient is assumed. Comparison between predicted...
Guardado en:
| Autores principales: | Rovedo, C.O., Suarez, C., Viollaz, P.E. |
|---|---|
| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_02608774_v26_n1_p1_Rovedo |
| Aporte de: |
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