| 193 - 199 |
Shrinkage behaviour of hydrophobic hydrogel during dehydration
Bar A, Ramon O, Cohen Y, Mizrahi S |
| 201 - 207 |
Experimental study and modelling of adsorption and desorption isotherms of prickly pear peel (Opuntia ficus indica)
Lahsasni S, Kouhila M, Mahrouz M, Kechaou N |
| 209 - 216 |
Mathematical modelling of solar drying of apricots in thin layers
Togrul IT, Pehlivan D |
| 217 - 222 |
Modeling of heat transfer and evaporative mass losses during the cooking of beef patties using far-infrared radiation
Shilton N, Mallikarjunan P, Sheridan P |
| 223 - 230 |
In situ visualization of the effect of a pulsed electric field on plant tissue
Fincan M, Dejmek P |
| 231 - 236 |
Combining the dewatering-impregnation soaking process and the drying of Banana (Musa acuminata group Cavendish)
Nono YJ, Reynes M, Zakhia N, Raoult-Wack AL, Giroux F |
| 237 - 245 |
A method to evaluate the extent of residual deformations in dry spaghetti
Del Nobile MA, Massera M |
| 247 - 252 |
Shrinkage of carrots during drying in an inert medium fluidized bed
Hatamipour MS, Mowla D |
| 253 - 262 |
Physical properties of three onion varieties as affected by the moisture content
Abhayawick L, Laguerre JC, Tauzin V, Duquenoy A |
| 263 - 269 |
Yield and quality characteristics of edible broiler skin fat as obtained from five rendering methods
Sheu KS, Chen TC |
| 271 - 276 |
Microwave drying and grinding characteristics of wheat (Triticum aestivum)
Walde SG, Balaswamy K, Velu V, Rao DG |
| 277 - 282 |
Effect of power ultrasound on freezing rate during immersion freezing of potatoes
Li B, Sun DW |
