Modelling bulk density, porosity and shrinkage of quince during drying : The effect of drying method
- Author
- KOC, Banu1 ; EREN, Ismail1 ; ERTEKIN, Figen Kaymak1
[1] Ege University, Faculty of Engineering, Department of Food Engineering, 35100 Bornova, Izmir, Turkey - Source
Journal of food engineering. 2008, Vol 85, Num 3, pp 340-349, 10 p ; ref : 3/4 p
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Bulk density Drying methods Porosity Quince Shrinkage Substance density
- Keyword (fr)
- Coing Densité apparente Méthode Porosité Retrait Séchage Fruit
- Keyword (en)
- Quince Bulk density Method Porosity Shrinkage Drying Fruit
- Keyword (es)
- Membrillo Densidad aparente Método Porosidad Retiro Secado Fruto
- 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 / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19983619
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.2007.07.030 
https://dx.doi.org/10.1016/j.jfoodeng.2007.07.030
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