| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277533 | Journal of Food Engineering | 2013 | 7 Pages |
Abstract
⺠Two different mathematical models for eggplant drying are here proposed. ⺠The equivalence of the two models is demonstrated under specific conditions. ⺠Porosimetric data are included in the models. ⺠Models provide information about volume reduction.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Antonio Brasiello, Giuseppina Adiletta, Paola Russo, Silvestro Crescitelli, Donatella Albanese, Marisa Di Matteo,