Effect of Initial Size and Shape Importance on Masse Transfer during Convective Drying

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Effect of Initial Size and Shape Importance on Masse Transfer during Convective Drying"
written by Kondia Honoré Ouoba, François Zougmore, Hélène Desmorieux,
published by Food and Nutrition Sciences, Vol.9 No.12, 2018

has been cited by the following article(s):

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[5]	Monitoring and modelling of moisture content with nuclear magnetic resonance (NMR)
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[6]	Research of the Characteristic Dimension of the Transfers during the Convective Drying of the Sweet Potato for the Parallelepipedic and Spherical Shapes
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[7]	Effect of regeneration heat and energy storage on thermal drying performance in a hardwood solar kiln
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[8]	Consideration of Size and Dimension in the Evaluation of Transfers during Convective Drying of Sweet Potato
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