Physical property changes of fruits and vegetables during hot air drying
Senadeera, Wijitha, Bhandari, Bhesh R., Young, Gordon, & Wijesinghe, Bandu (2000) Physical property changes of fruits and vegetables during hot air drying. In Mujumdar, Arun S. (Ed.) Drying technology in agriculture and food sciences. Science Publishers, USA, pp. 149-166.
Drying is a complex process and involves simultaneous mass and heat transfer accompanied by physical and structural changes. These changes influence the drying characteristics and fluidisation properties of the particulate materials. These physical characteristics are important parameters in designing equipment pertaining to the food industry.In this chapter physical changes are descibed and some models are presented.
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|Item Type:||Book Chapter|
|Additional Information:||For more information about this book please refer to the publisher's website (see link) or contact the author.|
|Subjects:||Australian and New Zealand Standard Research Classification > ENGINEERING (090000) > FOOD SCIENCES (090800) > Food Engineering (090802)|
|Divisions:||Past > QUT Faculties & Divisions > Faculty of Built Environment and Engineering|
|Copyright Owner:||Copyright 2000 Science Publishers|
|Deposited On:||05 Feb 2008 00:00|
|Last Modified:||10 Aug 2011 18:33|
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