ON THE APPLICATION OF FICK'S LAW FOR THE KINETIC ANALYSIS OF AIR DRYING OF FOODS
作者： LUIS M. VACCAREZZA , JORGE CHIRIFE
DOI: 10.1111/J.1365-2621.1978.TB09780.X
关键词:
摘要: Analysis of literature data on air drying foods during the first falling rate period, showed that thickness dependence is somewhat lower than predicted by Fick's law. An explanation based heat transfer effects proposed to explain this “anomaly” and a quantitative model was accordingly developed. The tested with experimental sugar beet root an excellent agreement now found between theoretical (Fick's law) rate.
sci-hub.se 参考文章(4)
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