TOWARD PREDICTION OF POROSITY IN FOODS DURING DRYING: A BRIEF REVIEW

By M. S. Rahman, S. Rahman. 2001

235 citations recorded by the source corpus.

Subfields: Food Science, Polymers and Plastics

View Paper: https://www.semanticscholar.org/paper/6070d2990626846d2b1e4880d4fd60d253dd1238

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. P. Suresh Kumar
2. Thijs Defraeye
3. V. Sagar

In Polymers and Plastics

1. Thijs Defraeye

Citations in the corpus

• Recent advances in drying and dehydration of fruits and vegetables: a review (2010, background): “Rahman (2001) has outlined the current knowledge on the mechanism of pore formation in foods during drying and related processes.”
• Advanced computational modelling for drying processes – A review (2014, background): “As such, the volume reduction is smaller than the amount of water removed and the internal porosity will increase, leading to a non-linear relationship between shrinkage and water content [161], which is called non-free shrinkage.”