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EFFECT OF INITIAL MOISTURE CONTENT ON THE THIN LAYER DRYING CHARACTERISTICS OF HAZELNUTS DURING ROASTING

  • Published:2000-08 Issue:7 Volume:18 Page:1465-1479
  • ISSN:0737-3937
  • Container-title:Drying Technology
  • language:en
  • Short-container-title:Drying Technology

Author:

Özdemir Murat1,Seyhan Ferda G.1,Özdeş Bodurb A.2,Onur Devres Y.2

Affiliation:

1. a Food Science and Technology Research Institute, TUBITAK-Marmara Research Center , P. O. Box. 21, Gehze, Kocaeli, 41470, Turkiye E-mail:

2. b Department of Food Engineering , Istanbul Technical University , Maslak, Istanbul, 80626, Turkiye E-mail:

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Different parameters affecting the efficiency of dryers;Drying Technology in Food Processing;2023

2. Modelling for Sliced Avocado Drying in Modified Air;The AUN/SEED-Net Joint Regional Conference in Transportation, Energy, and Mechanical Manufacturing Engineering;2022

3. DRYING KINETICS AND MOISTURE TRANSFER PARAMETERS OF HAZELNUT;Journal of Food Processing and Preservation;2011-04-26

4. A Review of Thin Layer Drying of Foods: Theory, Modeling, and Experimental Results;Critical Reviews in Food Science and Nutrition;2010-04-05

5. A NEW MODEL FOR SINGLE-LAYER DRYING;Drying Technology;2002-07-23
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