Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
9635615 | Journal of Food Engineering | 2005 | 9 Pages |
Abstract
The objective of this work was to develop the mathematical basis and considerations for integrating heat and mass transfer phenomena, taking into consideration macroscopic changes and their correlation to changes at microscopic level (e.g. cellular shrinkage), that might occur during solar drying of grapes.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Inês N. Ramos, Teresa R.S. Brandão, Cristina L.M. Silva,