Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying

By W. Senadeera, Bhesh Bhandari, Gordon Young, B. Wijesinghe. 2003

331 citations recorded by the source corpus.

How researchers see this paper

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

Mathematical modeling, moisture diffusion, energy consumption and efficiency of thin layer drying of potato slices. (2013, methodology): “So far, many works have been performed to study hot air, tray dryer with and without air circulation, fluidized bed, and superheated steam drying of potato pieces of various shapes [1-15].”
Modeling Drying Kinetics of Pistachio Nuts with Multilayer Feed-Forward Neural Network (2009, background): “The knowledge of drying behavior is important in the design, simulation, and optimization of drying processes.([19]) However, the improvement of performance and reliability of dryers requires accurate modeling and prediction of these phenomena.”
Mathematical Modeling of Thin‐Layer Drying Kinetics of Cape Gooseberry (Physalis peruviana L.) (2014, result): “This result of activation energy for Dwe agreed with those obtained by other researchers: 39.5 kJ/ mol for bean (Senadeera et al. 2003); 37.27 kJ/mol for figs TABLE 2.”