ON THE APPLICATION OF FICK'S LAW FOR THE KINETIC ANALYSIS OF AIR DRYING OF FOODS
Analysis of literature data on air drying of foods during the first falling rate period, showed that the thickness dependence of drying rate is somewhat lower than is predicted by Fick's law. An explanation based on heat transfer effects is proposed to explain this “anomaly” and a quantitative...
| Autores principales: | VACCAREZZA, L.M., CHIRIFE, J. |
|---|---|
| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00221147_v43_n1_p236_VACCAREZZA |
| Aporte de: |
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