STATISTICAL ANALYSIS OF DRYING EXPERIMENTS.

Raouzeos, GS; Saravacos, GD

dc.contributor.author	Raouzeos, GS	en
dc.contributor.author	Saravacos, GD	en
dc.date.accessioned	2014-03-01T01:38:38Z
dc.date.available	2014-03-01T01:38:38Z
dc.date.issued	1984	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/22307
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0021599299&partnerID=40&md5=a3d646dcc62ed9b09df785dbe77ec96d	en
dc.subject.other	FOOD PRODUCTS - Drying	en
dc.subject.other	MATHEMATICAL MODELS	en
dc.subject.other	STATISTICAL METHODS - Regression Analysis	en
dc.subject.other	FACTORIAL DESIGN	en
dc.subject.other	STARCH GELS	en
dc.subject.other	DRYING	en
dc.title	STATISTICAL ANALYSIS OF DRYING EXPERIMENTS.	en
heal.type	journalArticle	en
heal.publicationDate	1984	en
heal.abstract	The statistical method of factorial design is presented in a thorough analysis of the air-drying of starch gels. The statistical data are used for the development of mathematical models which can predict quantitatively the effect of the important parameters and their interactions on the drying time. Starch gels were chosen as experimental materials because they simulate several food and polymeric materials, and they can be prepared as experimental samples of the desired dimensions and composition.	en
heal.publisher	Hemisphere Publ Corp, Washington, DC, USA	en
heal.journalName	Drying	en
dc.identifier.spage	414	en
dc.identifier.epage	424	en