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Modelling of transient moisture concentration of semolina pasta during air drying

Journal Title:
Journal of food engineering.
Journal Volume/Issue:
2007 June, v. 80, no. 3
Main Author:
Temmerman, J. de
Other Authors:
Verboven, P., Nicolai, B., and Ramon, H.
Format:
Electronic
Language:
English
Subjects:
model food systems
moisture content
semolina
pasta
air drying
durum wheat
mass transfer
food composition
air temperature
relative humidity
diffusion
diffusivity
heat transfer
food processing
food processing quality
cracking
View in NAL's Catalog:
IND43875727