QUT ePrints

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.

Abstract

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.

Impact and interest:

Citation countsare sourced monthly from Scopus and Web of Science® citation databases.

These databases contain citations from different subsets of available publications and different time periods and thus the citation count from each is usually different. Some works are not in either database and no count is displayed. Scopus includes citations from articles published in 1996 onwards, and Web of Science® generally from 1980 onwards.

Citations counts from the Google Scholar™ indexing service can be viewed at the linked Google Scholar™ search.

ID Code: 12307
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.
Additional URLs:
ISBN: 9781578081486
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
Last Modified: 11 Aug 2011 04:33

Export: EndNote | Dublin Core | BibTeX

Repository Staff Only: item control page