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Drying characteristics of walnut (Juglans regia L.) during convection drying

Author
HASSAN-BEYGI, S. R1 ; AGHBASHLO, M1 ; KIANMEHR, M. H1 ; MASSAH, J1
[1] Department of Agricultural Technical Engineering, Faculty of Agricultural Engineering, Abureyhan University College University of Tehran, P.O.Box 11365-4117-Tehran, Iran, Islamic Republic of
Source

International agrophysics. 2009, Vol 23, Num 2, pp 129-135, 7 p ; ref : 1/4 p

CODEN
INAGEX
ISSN
0236-8722
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology; Environment
Publisher
Polish Academy of Sciences, Institute of Agrophysics, Lublin
Publication country
Poland
Document type
Article
Language
English
Author keyword
Page model drying effective moisture diffusivity modelling walnut
Keyword (fr)
Caractéristiques Diffusivité Humidité Juglans Modèle Modélisation Noix Séchage convection Agrophysique Angiospermae Dicotyledones Fruit sec Juglandaceae Plante ligneuse Spermatophyta Végétal
Keyword (en)
Characteristics Diffusivity Humidity Juglans Models Modeling Walnut Convection drying Agrophysics Angiospermae Dicotyledones Nuts Juglandaceae Woody plant Spermatophyta Vegetals
Keyword (es)
Características Difusibilidad Humedad Juglans Modelo Modelización Nuez Secado covección Agrofísica Angiospermae Dicotyledones Frutos secos Juglandaceae Planta leñosa Spermatophyta Vegetal
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A32 Agronomy. Soil science and plant productions

Discipline
Agronomy. Soil sciences and vegetal productions
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
21654379

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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