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Modeling drying kinetics of thyme (thymus vulgaris l.): theoretical and empirical models, and neural networks

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Modeling drying kinetics of thyme (thymus vulgaris l.): theoretical and empirical models, and neural networks

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Rodriguez Cortina, J.; Clemente Polo, G.; Sanjuán Pellicer, MN.; Bon Corbín, J. (2014). Modeling drying kinetics of thyme (thymus vulgaris l.): theoretical and empirical models, and neural networks. Food Science and Technology International. 20(1):13-22. doi:10.1177/1082013212469614

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Title: Modeling drying kinetics of thyme (thymus vulgaris l.): theoretical and empirical models, and neural networks
Author: Rodríguez Cortina, Jader Clemente Polo, Gabriela Sanjuán Pellicer, María Nieves Bon Corbín, José
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
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Abstract:
[EN] The drying kinetics of thyme was analyzed by considering different conditions: air temperature of between 40 C and 70 C, and air velocity of 1 m/s. A theoretical diffusion model and eight different empirical models ...[+]
Subjects: Drying , Kinetics , Thyme , Neural networks
Copyrigths: Reserva de todos los derechos
Source:
Food Science and Technology International. (issn: 1082-0132 ) (eissn: 1532-1738 )
DOI: 10.1177/1082013212469614
Publisher:
Sage
Publisher version: http://doi.org/10.1177/1082013212469614
Thanks:
The authors acknowledge the financial support from the 'Ministerio de Educacion y Ciencia' in Spain, CONSOLIDER INGENIO 2010 (CSD2007-00016).
Type: Artículo

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