Diffusion of bound water in starchy materials: application to drying
- Author
- AGUERRE, Roberto J1 ; SUAREZ, Constantino2
[1] Departamento de Tecnología, Universidad Nacional de Luján (CONICET), Cruce Rutas 5 y 7, C.C. 221, (6700) Luján, Peia. de Buenos Aires, Argentina
[2] Departamento de Industrias Tecnologia de Alimentos, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Nunez, Buenos Aires 1428, Argentina - Source
Journal of food engineering. 2004, Vol 64, Num 3, pp 389-395, 7 p ; ref : 26 ref
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Diffusion in starches Grain drying Moisture diffusivity Sorption Variable diffusivity
- Keyword (fr)
- Amidon Application Diffusion Diffusivité Eau liée Grain Matériau Sorption Séchage Variable Glucide Polyoside
- Keyword (en)
- Starch Application Diffusion Diffusivity Bound water Grains Materials Sorption Drying Variable Carbohydrate Polysaccharide
- Keyword (es)
- Almidón Aplicación Difusión Difusibilidad Agua ligada Grano Material Sorción Secado Variable Glúcido Poliósido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B01 Starch and starchy product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 15674189
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2003.11.007 
https://dx.doi.org/10.1016/j.jfoodeng.2003.11.007
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