A review of thin layer drying of foods: theory, modeling, and experimental results.
Drying is a complicated process with simultaneous heat and mass transfer, and food drying is especially very complex because of the differential structure of products. In practice, a food dryer is considerably more complex than a device that merely removes moisture, and effective models are necessar...
| Published in: | Critical Reviews in Food Science & Nutrition Vol. 50; no. 5; pp. 441 - 465 |
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| Main Authors: | , , , |
| Format: | research Journal Article |
| Published: |
Taylor & Francis Ltd
May2010
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| Online Access: | View this record in EBSCOhost |