Evaluation of various pre-treatments for the dehydration of banana and selection of suitable drying models
- 1 November 2002
- journal article
- Published by Elsevier BV in Journal of Food Engineering
- Vol. 55 (2), 139-146
- https://doi.org/10.1016/s0260-8774(02)00028-6
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- The thin-layer drying characteristics of garlic slicesJournal of Food Engineering, 1996
- The air drying behaviour of fresh and osmotically dehydrated banana slicesInternational Journal of Food Science & Technology, 1996
- The thin-layer drying characteristics of macadamia in-shell nuts and kernelsJournal of Food Engineering, 1994
- A THEORETICAL MODEL FOR THIN-LAYER GRAIN DRYINGDrying Technology, 1990
- Comparison of Four EMC/ERH EquationsTransactions of the ASAE, 1989
- Thin Layer Drying of Pigeon PeaJournal of Food Science, 1988
- Generalized Single-Layer Rice Drying ModelsTransactions of the ASAE, 1986
- Moisture Transfer Properties of Dry and Semimoist FoodsJournal of Food Science, 1985
- Technical note: A note on the drying behaviour of cottonseedInternational Journal of Food Science & Technology, 1984
- Evaluation of Selected Mathematical Models for Describing Thin-Layer Drying of In-Shell PecansTransactions of the ASAE, 1984