Understanding the evolution of moisture during isothermal dehydration of glutinous rice through global sensitivity analysis-Reference-Cited by-同舟云学术

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Understanding the evolution of moisture during isothermal dehydration of glutinous rice through global sensitivity analysis

Published:2024-07 Issue: Volume:95 Page:103733
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Jimoh Kabiru Ayobami,Hashim Norhashila,Shamsudin Rosnah,Man Hasfalina Che,Jahari Mahirah,Putri Renny Eka

Funder

Malaysia Ministry of Higher Education

Publisher

Elsevier BV

Reference43 articles.

1. Computational modelling for decarbonised drying of agricultural products: Sustainable processes, energy efficiency, and quality improvement;Adnouni;Journal of Food Engineering,2023

2. Mathematical modeling and thermodynamic properties of rice parboiling;Balbinoti;Journal of Food Process Engineering,2018

3. Kinetic modeling and thermodynamic properties of soybean cultivar (BRS257) during hydration process;Borges;Journal of Food Process Engineering,2017

4. Thermodynamic properties of barley hydration process and its thermostability;Borsato;Journal of Food Process Engineering,2018

5. Sustainable solar drying of Brewer’s spent grains: A comparison with conventional electric convective drying;Capossio;Processes,2022

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