| 271 - 289 |
Advances in dehydration of foods
Vega-Mercado H, Gongora-Nieto MM, Barbosa-Canovas GV |
| 291 - 295 |
Impingement drying of foods using hot air and superheated steam
Moreira RG |
| 297 - 302 |
Vacuum impregnation for development of new dehydrated products
Fito P, Chiralt A, Barat JM, Andres A, Martinez-Monzo J, Martinez-Navarrete N |
| 303 - 309 |
Modeling and control of a mixed-flow rice dryer with emphasis on breakage quality
Courtois F, Archila MA, Bonazzi C, Meot JM, Trystram G |
| 311 - 319 |
Hot air and freeze-drying of high-value foods: a review
Ratti C |
| 321 - 326 |
A model-predictive controller for grain drying
Liu Q, Bakker-Arkema FW |
| 327 - 331 |
Liquid diffusion model for intermittent drying of rough rice
Cihan A, Ece MC |
| 333 - 337 |
Effect of drying on respiration of apple slices
Lewicki PP, Gondek E, Witrowa-Rajchert D, Nowak D |
| 339 - 345 |
Effect of osmotic dedydration pretreatment on quality of french fries
Krokida MK, Oreopoulou V, Maroulis ZB, Marinos-Kouris D |
| 347 - 354 |
Effect of pre-drying on quality of French fries
Krokida MK, Oreopoulou V, Maroulis ZB, Marinos-Kouris D |
