Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
Macro and micro-structural changes take place during food dehydration. Macro-structural changes encompass modifications in shape, area and volume. Studies of such changes are important because dehydration kinetics (essential for calculating industrial dryers) may be highly influenced by changes in f...
| Main Authors: | , , , , |
|---|---|
| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
ISEKI Food Association
2019
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| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/173/94 http://hdl.handle.net/20.500.12123/4344 https://dx.doi.org/10.7455/ijfs/2.2.2013.a6 |
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