Mathematical modeling of infrared radiation thin layer drying of onion slices
- Autor
- SHARMA, G. P1 ; VERMA, R. C1 ; PATHARE, Pankaj2
[1] Processing & Food Engineering Department, College of Technology & Engineering, Maharana Pratap University of Agriculture & Technology, Udaipur 313 001, India
[2] CIPHET, Ludhiana, India - Fuente
Journal of food engineering. 2005, Vol 71, Num 3, pp 282-286, 5 p ; ref : 22 ref
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Campo Científico
- Food science technology
- Editor
- Elsevier, Oxford
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Drying rate Infrared drying Infrared radiations Moisture-ratio models Thin layer
- Palabra clave (fr)
- Allium cepa Modèle Modélisation Oignon Ratio Rayonnement IR Séchage IR Taux Angiospermae Liliaceae Légume Monocotyledones Spermatophyta
- Palabra clave (in)
- Allium cepa Models Modeling Onion Ratio Infrared radiation Infrared drying Rate Angiospermae Liliaceae Vegetables Monocotyledones Spermatophyta
- Palabra clave (es)
- Allium cepa Modelo Modelización Cebolla Ratio Radiación infrarroja Secado IR Tasa Angiospermae Liliaceae Hortalizas Monocotyledones Spermatophyta
- Clasificación
- 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 / 002A35B09 Fruit and vegetable industries
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 16984283
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.2005.02.010 
https://dx.doi.org/10.1016/j.jfoodeng.2005.02.010
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