Comparative study of shrinkage and non-shrinkage model of food drying
A single phase heat and mass model has always been used to represent the moisture and temperature distribution during the drying of food. Several effects of the drying process, such as physical and structural changes, have been considered in order to increase understanding of the movement of water a...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Physics Publishing
2016
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| Subjects: | |
| Online Access: | View Fulltext in Publisher View in Scopus |