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New model for the rehydration characteristics of white yam at different temperatures

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New model for the rehydration characteristics of white yam at different temperatures

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Akinola, A.; Ezeorah, SN.; Nwoko, EP. (2018). New model for the rehydration characteristics of white yam at different temperatures. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 237-244. https://doi.org/10.4995/IDS2018.2018.7337

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/118578

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Title: New model for the rehydration characteristics of white yam at different temperatures
Author: Akinola, Akinjide Ezeorah, S. N. Nwoko, E. P.
Issued date:
Abstract:
[EN] A new model describing the variation in the rehydration ratio with rehydration time for yam slices is presented here. Also presented, is a new model for the rehydration kinetics of yam slices. Mass and moisture content ...[+]
Subjects: Drying , Dehydration , Dewatering , Emerging technologies , Products quality , Process control , Environmental , Evaporation , Sublimation , Diffusion , Energy , Intensification , Rehydration ratio models , Rehydration kinetic models , Yam , Weibull , Peleg and exponential models
Copyrigths: Reserva de todos los derechos
ISBN: 9788490486887
Source:
IDS 2018. 21st International Drying Symposium Proceedings.
DOI: 10.4995/IDS2018.2018.7337
Publisher:
Editorial Universitat Politècnica de València
Publisher version: http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7337
Conference name: 21st International Drying Symposium
Conference place: Valencia, Spain
Conference date: Septiembre 11-14, 2018
Type: Capítulo de libro Comunicación en congreso

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