[1]
Mujumdar, A.S., Handbook of industrial drying, 2nd edition, Marcel Dekker, New York. (1990)
Google Scholar
[2]
Minh-Hue, N., William, E.P., Air-drying of banana: influence of experimental parameters, slab thickness, banana maturity and harvesting season, Journal of Food Engineering, Vol.79 (2007), pp.200-207.
DOI: 10.1016/j.jfoodeng.2006.01.063
Google Scholar
[3]
Aysun, M., Sevim, K., Medeni, M., Hot air and sun drying of grape leather (pestil), Journal of Food Engineering, Vol. 54 (2002), pp.81-88.
DOI: 10.1016/s0260-8774(01)00188-1
Google Scholar
[4]
Johnson, P.N.T., Brennan, J.G., Addo-Yobo, F.Y., Air-drying of pumpkin slices, Journal of Food Engineering, Vol. 31 (1998), pp.233-242.
DOI: 10.1016/s0260-8774(98)00076-4
Google Scholar
[5]
Senol, I., Medeni, M., Effect of cooking on the drying behabiour of tarhana dough, a wheat flour-youghurt mixture, Journal of Food Engineering, Vol. 54 (2002), pp.119-123.
DOI: 10.1016/s0260-8774(01)00192-3
Google Scholar
[6]
Souraki, B.A., Mowla, D., Axial and radial moisture diffusivity in cylindrical fresh green beans in a fluidized bed dryer with energy carrier: modeling with and without shrinkage, Journal of Food Engineering, Vol.88 (2008), pp.9-19.
DOI: 10.1016/j.jfoodeng.2007.05.013
Google Scholar
[7]
Aroldo Arévalo-Pinedo, Fernanda E. Xidieh Murr. Influence of pre-treatments on the drying kinetics during vacuum drying of carrot and pumpkin. Journal of Food Engineering, Vol. 80(2007), pp.152-156
DOI: 10.1016/j.jfoodeng.2006.05.005
Google Scholar
[8]
Hassini, L., Azzouz, S., Peczalski, R., Belghith, A., Estimation of potato moisture diffusivity from convective drying kinetics with correction for shrinkage, Journal of Food Engineering, Vol.79 (2007), pp.47-56.
DOI: 10.1016/j.jfoodeng.2006.01.025
Google Scholar
[9]
Hashemi, G., Mowla, D., Kazemeini, M., Moisture diffusivity and shrinkage of broad beans during bulk drying in an inert medium fluidized bed dryer assisted by dielectric heating, Journal of Food Engineering, Vol. 92 (2009), pp.331-338.
DOI: 10.1016/j.jfoodeng.2008.12.004
Google Scholar
[10]
Crank, J., The mathematics of diffusion, Clarendon Press, Oxford, U.K. (1975)
Google Scholar
[11]
Poomjai Sa-adchom, Thanit Swasdisevi, Adisak Nathakaranakule, Somchart Soponronnarit. Mathematical model of pork slice drying using superheated steam , Journal of Food Engineering, Vol. 104(2011), pp.499-507.
DOI: 10.1016/j.jfoodeng.2010.12.025
Google Scholar
[12]
Ratiya et al. Determination of effective moisture diffusivity and assessment of quality attributes of banana slices during drying, LWT – Food Science and Technology, Vol. 44(2011), pp.1502-1510.
DOI: 10.1016/j.lwt.2011.01.003
Google Scholar
[13]
Sfredo M.A., Finzer J.R.D., Limaverde J.R.. Heat and mass transfer in coffee fruits drying , Journal of Food Engineering, Volume 70(2005), pp.15-25.
DOI: 10.1016/j.jfoodeng.2004.09.008
Google Scholar