Open AccessDrying Kinetics Comparisonof Methylcellulose Gel VersusMango Fruit in Forced ConvectiveDrying With and WithoutElectrohydrodynamic Enhancement
Author(s) -
Erik Bardy,
Sabrine Manai,
Michel Havet,
Olivier Rouaud
Publication year - 2015
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - kinetics , chemistry , chemical engineering , food science , materials science , horticulture , physics , biology , engineering , quantum mechanics