Drying constant: Literature data compilation for foodstuffs

Krokida, MK; Foundoukidis, E; Maroulis, Z

dc.contributor.author	Krokida, MK	en
dc.contributor.author	Foundoukidis, E	en
dc.contributor.author	Maroulis, Z	en
dc.date.accessioned	2014-03-01T01:20:16Z
dc.date.available	2014-03-01T01:20:16Z
dc.date.issued	2004	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/15874
dc.subject	Air Temperature	en
dc.subject	Drying Kinetic	en
dc.subject	Empirical Model	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Atmospheric humidity	en
dc.subject.other	Dehydration	en
dc.subject.other	Drying	en
dc.subject.other	Drying constant	en
dc.subject.other	Food products	en
dc.title	Drying constant: Literature data compilation for foodstuffs	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0260-8774(03)00136-5	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0260-8774(03)00136-5	en
heal.language	English	en
heal.publicationDate	2004	en
heal.abstract	Recently published data of drying kinetics and drying constant in various foods were retrieved from the literature, and they were classified and analyzed. The results of more than 35 food materials classified in eight food categories are presented. The results concern the reported range of variation of drying constant data together with the corresponded range of variation of air temperature, humidity, velocity and material size. The relative literature sources are presented for each food material. Drying constant was related to air temperature, humidity, velocity and material size, using a simple empirical model. (C) 2003 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/S0260-8774(03)00136-5	en
dc.identifier.isi	ISI:000189285500005	en
dc.identifier.volume	61	en
dc.identifier.issue	3	en
dc.identifier.spage	321	en
dc.identifier.epage	330	en