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The variable nature of Biot numbers in food drying
(Elsevier, 2010-11)
Biot numbers (Bi) relate internal and external resistances to mass or heat fluxes and are useful to identify controlling mechanisms. Their variation during drying received little attention despite its importance in model ...
Crispy banana obtained by the combination of a high temperature and short time drying stage and a drying process
(Brazilian Soc Chemical EngSao PauloBrasil, 2005)
Mathematical modelling of convective drying of fruits: A review
(Journal of Food Engineering, 2017-12-28)
The convective drying of fruits is the most implemented drying technique to stabilize fruits and to increase their shelf life. The mathematical modelling of drying is a useful tool in process optimization and dryer design. ...
Neutron activation analysis for assessing chemical composition of dry dog foods
(SPRINGERDORDRECHT, 2012)
Brazil holds the second largest population of domestic dogs in the world, with 33 million dogs, only behind the United States. The annual consumption of dog food in the country is 1.75 million tons, corresponding to the ...
Kinetics of L-Ascorbic Acid Degradation in Pineapple Drying under Ethanolic Atmosphere
(Taylor & Francis IncPhiladelphiaEUA, 2009)
Glass transition control of the detachment of food pastes dried over glass plates
(Elsevier Sci LtdOxfordInglaterra, 2004)
Solids rheology for dehydrated food and biological materials
(Taylor & Francis Inc, 2005-01-01)
Mechanical properties of food products and biological materials are greatly affected by the drying process and are considered one of the most important quality attributes of dehydrated products. The aim of this work was ...
Solids rheology for dehydrated food and biological materials
(Taylor & Francis Inc, 2005-01-01)
Mechanical properties of food products and biological materials are greatly affected by the drying process and are considered one of the most important quality attributes of dehydrated products. The aim of this work was ...