Food dehydration and product structure

By J. Aguilera, A. Chiralt, P. Fito. 2003

154 citations recorded by the source corpus.

Subfields: Food Science, Mechanics of Materials

View Paper: https://www.semanticscholar.org/paper/4ba175f1e69e1a1bd07f7e5fa180a34c50dbc8d4

Citations in the corpus

• Fractional Calculus as a Mathematical Tool to Improve the Modeling of Mass Transfer Phenomena in Food Processing (2012, unknown): “This recognition raises questions about the effectiveness of using a model that reduces a complex phenomenon such as dehydration into just one parameter, ignoring structure and microstructure contributions [5].”