Comparative fractal characterization of physical changes of different food products during drying
- Author
- KERDPIBOON, Soraya1 ; DEVAHASTIN, Sakamon1 ; KERR, William L2
[1] Department of Food Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Bangkok 10140, Thailand
[2] Department of Food Science and Technology, University of Georgia, Athens, GA, United States - Source
Journal of food engineering. 2007, Vol 83, Num 4, pp 570-580, 11 p ; ref : 1/4 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
- Carrot Conventional hot air drying Deformation Fractal analysis Physical properties Potato Structure-quality relationship
- Keyword (fr)
- Aliment Analyse Caractérisation Carotte (légume) Déformation Fractal Pomme de terre Propriété physique Qualité Structure Séchage par air Légume Tubercule
- Keyword (en)
- Food Analysis Characterization Carrot Deformation Fractal Potato Physical properties Quality Structure Air drying Vegetables Tuber
- Keyword (es)
- Alimento Análisis Caracterización Zanahoria Deformación Fractal Patata Propiedad física Calidad Estructura Secado por aire Hortalizas Tubérculo
- 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
- 23741007
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.2007.03.039 
https://dx.doi.org/10.1016/j.jfoodeng.2007.03.039
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