Open AccessEffect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
Author(s) -
Antonio De Michelis,
Carlos Márquez,
Alejandra Mabellini,
Elizabeth Ohaco,
Sergio A. Giner
Publication year - 2013
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs.v2i2.173
Subject(s) - volume (thermodynamics) , shrinkage , dehydration , radius , chemistry , kinetics , thermodynamics , work (physics) , macro , biological system , materials science , physics , composite material , computer science , classical mechanics , biochemistry , computer security , biology , programming language
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